Wild Rice and Wheat Berry Salad

Wild Rice and Wheat Berry Salad

I once heard someone say that when it comes to food it’s okay to hate or dislike a few things. In fact, they said most people dislike five foods. I don’t think I dislike many things.  I do know I didn’t love my mom’s liver and onions, I don’t enjoy red meat, and super spicy food and I are not very good friends.

We know what we love; we know what we like.  And we certainly know what we dislike.

This may sound strange coming from someone who loves sardines and fruitcake, but I guess I’m just like everyone else.

But then, there are ingredients that, because of their popularity, make us want to like them. A case in point is quinoa. Everyone loves quinoa– except me. I really tried to like it; I tried it prepared different ways in salads, fritters, etc., but for me, there’s something about it that I don’t love. So, whenever I come across a great quinoa recipe, I swap the grain for a different choice.

People should eat what they like, so if you like quinoa, don’t be mad at me. Consider making this recipe with quinoa one day and with a different grain the next time. Enjoy!


Wild Rice and Wheat Berry Salad


Wild Rice and Wheat Berry Salad




  • 1 small garlic clove, crushed
  • 1/4 cup white balsamic vinegar
  • 1/3 cup olive oil
  • 1/4 cup dried cranberries
  • 1/4 cup raw pumpkin seeds (pepitas)
  • 1/2 cup shredded carrots
  • 1/4 cup parsley leaves
  • 2 cups cooked wild rice mix with wheat berries
  • salt and freshly ground pepper


Combine garlic, balsamic, oil, cranberries and pumpkin seeds in a large bowl.  Let sit for about 5 minutes, remove and discard garlic.

Add carrots, parsley and wild rice.  Toss together with some salt and pepper.  Adjust the seasoning if necessary with salt or a bit more balsamic.


Serves 6


My notes:

To cook wild rice mix and wheat berries – Combine 1 cup of wild rice mix and 1/4 cup wheat berries with 2 1/4 cup water and a pinch of salt in a medium saucepan.  Bring to a boil then reduce heat to a gentle simmer.    Cover with a lid and simmer 40 to 45 minutes.  Remove from heat and let stand covered for 10 minutes.

Fluff with a fork and let cool.