Ingredients
3/4 cup uncooked wheat berries5 cups water1/2 cup uncooked medium pearl barley1/3 cup uncooked long grain brown rice1 medium apple, chopped1/2 cup pomegranate seeds, dried cherries or dried cranberries4 green onions, chopped1/4 cup finely chopped carrot1/4 cup finely chopped celery1/4 cup minced fresh parsleyDRESSING:1/3 cup cider vinegar3 tablespoons finely chopped red onion3 tablespoons canola oil2 to 3 tablespoons sugar1 tablespoon Worcestershire sauce2 garlic cloves, minced1/2 teaspoon salt1/4 teaspoon pepper
Preparation
In a large saucepan, combine wheat berries and water; bring to a boil. Reduce heat; simmer, covered, 10 minutes. Stir in barley; simmer, covered, 5 minutes. Stir in rice; simmer, covered, 40-45 minutes or until grains are tender. Drain; transfer to a large bowl. Cool to room temperature.
Add apple, pomegranate seeds, green onions, carrot, celery and parsley to wheat berry mixture; toss to combine. In a small bowl, whisk dressing ingredients until blended. Pour over salad; toss to coat. Serve immediately or refrigerate and serve cold.
