Instructions: Heat oil in large saucepan over medium heat. Add shallots and saute until translucent, about 5 minutes. Add rices and wheat berries, stir and coat.

Add water and stock. Boil and reduce heat to low. Cover and cook until tender, about 40 minutes.

Remove from heat and add fruits. Stir and cool to room temperature. Whisk vinegar, oil and sage in small bowl. Pour over salad and stir to coat.

Season with salt and pepper to taste.

Can be made one day ahead. Cover and refrigerate. Stir in nuts and serve.

NOTES : This is a great salad and can be made ahead. It can sit at room temperature and will feed the number of people at the meeting generously.

berries, so I have subbed the nutritional value of barley, I figure its probably pretty close. If Im way off base, let me know. Ive reduced the oil and amount of nuts a bit to get it a little lower in fat (original called for 2 c pecans, and the first oil amount was 1/2 cup)

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.