Dylan made this for lunch the other day. Really tasty.
Wheat Berry Salad
1 c. wheat berries
3/4 c. wild rice
1 c. barley
4 green onions, thinly sliced
1 sweet red pepper, diced
1/3 c. raisins
1/2 c. toasted cashews, chopped
1/2 c. toasted sunflower seeds
Dressing:
1/4 c. canola oil
1/4 c. soy sauce
1/4 c. lemon juice
1 Tbsp. Dijon mustard
2 cloves garlic, minced
1/4 tsp. each salt and pepper
In saucepan of boiling water, cover and simmer wheat berries until tender but firm, about 1 1/4 hours. Drain and cool.
Meanwhile, in separate saucepan of boiling water, cover and simmer wild rice until tender and most grains are split, about 45 minutes. Drain and cool.
In third saucepan (!) of boiling water, cover and simmer barley, stirring occasionally, until tender, about 20 minutes. Drain and cool..
In large bowl, whisk together all dressing ingredients.
Add wheat berries, wild rice, barley, green onions, red pepper and
raisins. Toss to combine. Stir in cashews and sunflower seeds.
May also be made using toasted pumpkin seeds instead of cashews.