Millet and Wheat Berry Salad
1/2 cup uncooked wheat berries
1 1/4 teaspoons coarse salt
1 cup uncooked millet
1 cup walnuts, chopped (optional)
1 small sweet potato, peeled and diced
(1 1/3 cups)
4 smalls celery stalk, diced
1 medium cucumber, peeled
halved lengthwise and seeded and diced
1 medium apple, cored and diced
(see separate recipe)
1/4 teaspoon freshly ground pepper
8 SERVINGS DAIRY-FREE
In large saucepan, combine wheat berries and cold water to cover by 2 inches. Cover and let stand at least 6 hours or overnight. In another saucepan, combine millet and cold water to cover. Cover and let stand at least 6 hours or overnight as well.
Drain wheat berries. In same saucepan, bring 4 cups fresh water to a boil.
Meanwhile, in 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, 10 minutes. Place in large, shallow container, fluff with fork and spread out. Let stand until cool.
Drain, rinse under cold running water and drain well.
In 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 at least 1 hour. Bring to room temperature before serving.