Total Time
Prep 15 mins
Cook 45 mins

Sage provides an earthy note to this healthy, delicious salad.

Ingredients Nutrition


  1. Heat oil in large saucepan over medium-high heat; add shallots and sauté until translucent, about 5 minutes; add brown rice, wild rice and wheat berries; stir to coat; add 2 cups water and 2 cups stock; bring to boil; reduce heat to low; cover and cook until grans are tender and liquid is absorbed, about 40 minutes; remove from heat; stir cranberries, apricots and currants into grains; cool to room temperature.
  2. Whisk vinegar, walnut oil and sage in small bowl to blend; pour over salad and toss to coat; season generously with salt and pepper; stir pecans into salad and serve.


Most Helpful

I rate this five stars. I thought it a bit weird to have so many dried fruits - that is until I tasted it! I really enjoyed all the different tastes and textures. This is healthy food the way I like It! CQ

threeovens August 06, 2014

This is an OUTSTANDING FLAVORFUL HEALTHY salad! This would be WONDERFUL at any HOLIDAY table! Perfect for a VEGAN CHRISTMAS! I made a half recipe with Black Japonica for the wild rice and cooked whole buckwheat groats separate for the wheat berries. I used 1 (14oz) can of vegetable broth for the brown rice and Japonica. For the dressing I used white wine vinegar, olive oil and fresh sage. I toasted pecans in a non-stick skillet. I also used sea salt and course ground pepper. I LOVED the whole grains and sweet/tart fruits and the sage...I just loooove sage! Thank you so much for this KEEPER recipe! Made for 1-2-3 hit wonders.

Engrossed November 04, 2007

I substituted barley for the brown rice and omitted the apricots. I used balsamic vinegar which we prefer. This served 2 adults and 2 young kids a side dish for dinner. I'll enjoy this as a meatless meal. Lots of room for variations with the grains, fruits, vinegar, oil and seasoning. I'll be proud to bring this to a party and It'll be a regular in our menu.

smellicious May 22, 2006

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