PRAIRIE WHEAT BERRY SALAD

Serves: 6

3 cups (750 mL) water

1 cup (250 mL) wheat berries

1/2 tsp (2.5 mL) salt

1/4 cup (60 mL) raspberry vinegar

1 tbsp (15 mL) balsamic vinegar

2 tsp (10 mL) Dijon mustard

3/4 tsp (4 mL) salt

1/2 tsp (2.5 mL) freshly ground pepper

3 tbsp (45 mL) oil

3/4 cup (180 mL) thinly sliced green onions

3/4 cup (180 mL) dried blueberries

1/2 cup (125 mL) slivered dried apricots

1/2 cup (125 mL) chopped toasted almonds

2 tbsp (30 mL) chopped fresh parsley

1. Combine water, wheat berries and 1/2 tsp (2.5 mL) salt in a saucepan. Bring to a boil over medium heat. Reduce heat and simmer, covered, for 50-55 minutes or until berries are tender but still slightly chewy; drain. Rinse with cold water; drain.

2. To prepare dressing, whisk together raspberry vinegar, balsamic vinegar, mustard, 3/4 tsp (4 mL) salt and pepper in a bowl. Gradually whisk in oil until blended. Stir in onions, blueberries, apricots, almonds and parsley. Let stand for 30 minutes.

3. Stir wheat berries into mixture. Cover and refrigerate for at least 4 hours or up to 24 hours.