Ingredients

• 1/4 cup olive oil
• 1/2 cup chopped shallot
• 1 cup brown rice
• 1 cup wild rice
• 1 cup wheat berries
• 2 cups water
• 2 cups chicken stock or 2 cups vegetable broth
• 3/4 cup dried cranberries
• 1/2 cup chopped dried apricot
• 1/2 cup dried currant
• 1/2 cup sherry wine vinegar
• 2 tablespoons walnut oil or 2 tablespoons olive oil
• 2 tablespoons chopped fresh sage or 2 teaspoons dried sage
• 1 cup coarsely chopped pecans or 1 cup walnuts, toasted

Instructions

1. Heat oil in large saucepan over medium-high heat; add shallots and sauté until translucent, about 5 minutes; add brown rice, wild rice and wheat berries; stir to coat; add 2 cups water and 2 cups stock; bring to boil; reduce heat to low; cover and cook until grans are tender and liquid is absorbed, about 40 minutes; remove from heat; stir cranberries, apricots and currants into grains; cool to room temperature.

2. Whisk vinegar, walnut oil and sage in small bowl to blend; pour over salad and toss to coat; season generously with salt and pepper; stir pecans into salad and serve.