Total Steps
8
Ingredients
11
Tools Needed
6
Related Article
http://www.wasabimon.com/archive/fennel-rack-of-lamb-recipe/Ingredients
- 0.25 teaspoon freshly ground pepper
- Mustard-Dill Dressing
- 1 medium apple, cored, halved lengthwise, seeded, and diced
- 1 medium cucumber, peeled and thinly sliced
- 4 small celery stalks, diced
- 6 scallions (with white and light green parts, about 1 1/3 cups)
- 1 small sweet potato, peeled and diced
- 1 cup walnuts, chopped(optional)
- 1 cup uncooked millet
- 1.25 teaspoon coarse salt
- 0.5 cup uncooked wheat berries
Instructions
Step 1
In a large saucepan, combine wheat berries and cold water to cover by 2 inches. Cover and let stand for at least 6 hours or overnight. In another saucepan, combine millet and cold water to cover. Cover and let stand for at least 6 hours or overnight as well.
Step 2
Drain wheat berries. In the same saucepan, bring 4 cups fresh water to a boil.
Step 3
Add wheat berries and 1/4 teaspoon salt and return to a boil. Reduce heat to low and simmer until tender, about 30 minutes. Drain, rinse under cold running water and drain well. Set aside.
Step 4
Meanwhile, in a medium saucepan, bring 2 cups water to a boil. Add drained millet and 1/4 teaspoon salt and return to a boil. Reduce heat to low, cover and simmer until tender, 25 to 30 minutes. Remove from heat and let stand, covered, for 10 minutes. Place in a large, shallow container, fluff with a fork and spread out. Let stand until cool.
Step 5
While grains are cooking, if using walnuts, preheat oven to 350 F. Spread nuts on a baking sheet and bake until toasted, about 10 minutes. Set aside.
Step 6
In a small saucepan, bring 3 cups water to a boil. Add sweet potato and 1/4 teaspoon salt and cook until potato is just tender, about 6 minutes.
Step 7
Drain, rinse under cold running water and drain well.
Step 8
In a large bowl, combine wheat berries, millet, sweet potato, toasted walnuts, scallions, celery, cucumber and apple. Add Mustard-Dill Dressing and toss gently but thoroughly to blend. Season with pepper and remaining 1/2 teaspoon salt. Cover and refrigerate for at least 1 hour. Bring to room temperature before serving.