Red winter wheat berries join with brown rice as the base for this crunchy salad packed with nutritional value and great taste. Herb-roasted carrots, turnips. butternut squash and mushrooms add sweet and savory diversity, while a light mustard-based vinaigrette adds a touch of zest. Great as a stand alone dinner or served alongside roasted chicken, fish or tofu.

serves 6
You might need to buy:
  • * 1/2 tsp freshly ground pepper
  • * 1 tsp sea salt
  • * 21/4 tsp + 4 TB olive oil
  • * 1/8 tsp sea salt
  • * 2 cups water or broth
  • * 1/2 cup hard red winter wheat berries
  • * 1 cup medium-grain brown rice
  • Vinaigrette
  • * 6 TB olive oil
  • * 1/4 tsp freshly ground pepper
  • * 1 tsp sea salt
  • * 2 TB white wine vinegar
  • * 1 tsp Dijon mustard

Per 3/4 cup serving: 143 calories, 3 g protein, 1.5 g fat (0 g saturated fat), 31 g carbohydrates, 0 mg cholesterol, 8 mg sodium.

serves 4
You might need to buy:
  • * 4 TB honey
  • * 4 TB fresh lime juice
  • * 11/2 cups whole cranberries
  • * 2 cups water
  • * 1 cup quinoa

Makes perfect rice everytime.
To minimize any loss of water through evaporation, cover the saucepan and use the water as soon as it reaches a boil. An 8-in ceramic baking dish and foil. To double the recipe, use 13 × 9-inch baking dish; the baking time need not be increased.

serves 4
You might need to buy:
  • unsalted butter or vegetable oil
  • salt