Ingredients
5
cups water
4
teaspoons vegetable-flavor instant bouillon
1/2
teaspoon salt
1
cup (about 7 oz.) uncooked wheat berries, rinsed
1/3
cup uncooked medium pearl barley
1/3
cup uncooked regular long-grain brown rice
1 1/2
cups coarsely chopped unpeeled red apple (1 to 2 medium)
1/2
cup chopped red onion
1/2
cup raisins
1/2
cup pecan halves, toasted, chopped
1/4
cup oil
1/4
cup cider vinegar
2
tablespoons honey
3/4
teaspoon grated gingerroot
Preparation
In 3-quart saucepan, bring water, bouillon and salt to a boil over medium-high heat. Add wheat berries; return to a boil. Reduce heat to low; cover and simmer 10 minutes.
Add barley and rice; cook an additional 50 minutes or until all grains are tender. Drain.
In large serving bowl, combine wheat berry mixture, apple, onion and raisins; mix well.
In small bowl, combine all dressing ingredients; mix well. Pour dressing over salad; toss to coat. Serve immediately, or cover and refrigerate 2 to 6 hours before serving. Just before serving, fold in pecans.
