Chicken and wheat berry salad
Whole grains add crunch and nutty flavor to dishes. Here I use barley in a rich-tasting risotto with broccoli, millet in Cheddar-buttermilk biscuits and wheat berries in a flavorful chicken salad. These recipes may give you ideas for adding whole grains to pancakes, muffins, quick breads, soups, stews and casseroles.
Whole grains such as barley, millet and oat groats should be softened by soaking or cooking. Drained, they may be stored in a plastic bag five days in the refrigerator or a month in the freezer.
Spread almonds on baking sheet and toast in 350-degree oven until light golden, 5 to 7 minutes. Set aside.
Place wheat berries in strainer and rinse with cold water. Put in 2-quart saucepan with 2 1/2 cups water and 1/2 teaspoon salt. Bring to boil, then reduce heat to simmer and cook, covered, until tender, about 20 to 30 minutes. Drain well. You should have 2 cups. Set aside.
Place cranberries, 1/4 cup balsamic vinegar, 1/4 cup water and 1 tablespoon red wine vinegar in small saucepan. Bring to boil. Remove from heat. Stir in 2 tablespoons olive oil, onion, 1 teaspoon salt and pepper to taste. Set aside vinaigrette.
Place chicken, celery and apple in large bowl. Add wheat berries and vinaigrette. Toss until well mixed. Taste; adjust seasoning with salt and pepper. (Can be made a day ahead and refrigerated. Let rest at room temperature for about 1 hour before serving.)
Toss lettuce with 1 1/2 tablespoons oil, 1 teaspoon vinegar, salt and pepper; this is scant dressing. Arrange lettuce on platter. Toss chicken salad with all but 2 tablespoons almonds. Taste; adjust seasoning. Mound salad in center, leaving some lettuce exposed. Garnish with remaining almonds. Serve.
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