Rice, Red Lentil, and Wheat Berry Salad

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Beautiful healthy salad, but we thought the vinaigrette was way too tart. I added a little honey and creamy dijon to make it more flavorful. It was okay with the parsley, but better with some cilantro and capers. Also, I soaked the wheat berries overnight and they only had to cook 15 minutes the next day for a soft, but still chewy texture- an hour would have been way too long.

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Holy crapola- Not only is this VERY tasty, it's also pretty! This would be great for a party, because it's good for everyone- vegans and meat-eaters alike. The caper idea sounds great. Maybe I'll do that next time!

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This was a bit time consuming with having to soak and cook the wheatberries. I think next time I will either pressure cook them or do this part the day before. I also added a tablespoon or two of capers. It added a great burst of saltiness to each mouthful.

I plated it up with great flair. I put a lettuce leaf in the middle of a small plate and scooped a couple of mounds of the salad onto each. Needless to say, my husband when back for seconds. Even my finicky daughter loved it. Next time I will make it earlier in the day and let the dressing absorb fully. Definitely a keeper.