Wheat Berry, Kale, Vegetable Salad

This salad is not only pretty but very delicious.  There is a lot of texture and color going on in this dish.  The dressing is just the perfect coating using apple cider vinegar with a few spices mixing Dijon and honey together.


2 cups wheat berries (prepared according to package)

1 ½ cups whole grain wild and brown rice blend (prepared in rice cooker with 3 cups water)

1 medium red onion, chopped

4 small carrots, chopped

4 stalks celery, chopped

1 red pepper, diced

15 oz. unsalted garbanzo beans, drained

15 oz. unsalted cannellini beans, drained

½ bunch chard, sliced thinly (separate the stems, sliced thinly)

2/3 cups apple cider vinegar

3 T. honey

3 T. Dijon mustard

1 t. garlic powder

2 T. dried parsley

Salt & pepper to taste


Prepare the wheat berries according to package directions and set aside.  This can be done earlier in the day.  If you want to do this just bring to boil then remove from heat and cover with lid for several hours.  Drain and rinse before using.


Prepare the wild and brown rice blend with water in a rice cooker while sautéing the vegetables.


Using a large skillet, place the onion in the pan until they start to caramelize.  Next add in the carrots, celery and red pepper.  Continue to sauté a few more minutes until the vegetables begin to soften a bit.  Add the chard and the stems and sauté another minute or so.


Place the drained vegetables in the skillet with the vegetables along with the garbanzo and cannellini beans.  Mix well and transfer into a large salad serving bowl.  Stir in the wheat berries and the rice and mix well. 


Add the apple cider vinegar, honey, Dijon mustard, garlic powder, dried parsley and salt in pepper in a small bowl and whisk until everything is blended together.  Pour over salad and mix well.  Serve immediately or refrigerate and toss again before serving.