Ingredients
- 3/4 cup wheat berries
- 3/4 cup long-grain brown rice
- 1 jar (6 oz.) marinated artichoke hearts
- 6 tablespoons balsamic or red wine vinegar
- 2 tablespoons olive oil
- 2 teaspoons Dijon mustard
- 1 teaspoon dried oregano
- 2 Roma tomatoes (1/2 lb. total), rinsed, cored, and cut into 1/2-inch cubes
- 1 cucumber (3/4 lb.), rinsed and cut into 1/2-inch cubes
- 3/4 cup thinly sliced green onions
- 1/2 cup crumbled feta cheese
- 1/3 cup calamata olives, pitted and halved
- 1/3 cup chopped fresh mint leaves
- 1/4 cup chopped parsley
- Salt and pepper
Description
"My Husband Is Mad About Wheat Berries," Says Sunset Reader Gererdene Gibbons. So She Cooks The Chewy Grain In Big Batches, Then Packs And Freezes It In 2-cup Portions, Ready To Use For This Salad And In Other Dishes.
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