1 cup wheat berries
1/4 teaspoon salt (optional)
1/2 cup brown and wild rice blend or long-grain and wild rice blend
1/2 cup dried cranberries
1/4 cup thinly sliced green onions

1/4 cup nonfat or regular Italian salad dressing
1 tablespoon snipped fresh basil or 1 teaspoon dried basil, crumbled
1 tablespoon honey mustard
1/2 cup coarsely chopped pistachio nuts

Directions

1. In a medium saucepan bring 3 cups water to boiling. Stir in wheat berries and salt. Return to boiling; reduce heat. Simmer, covered, for 1 hour or until tender. Drain; set aside. Cook rice blend according to package directions, omitting butter, margarine, and salt.

2. In a medium bowl combine wheat berries, rice, cranberries, and green onion. In a bowl stir together dressing, basil, and mustard. Pour over salad mixture; toss to coat. Cover and chill 4 to 24 hours. Just before serving, stir in nuts. Makes 4 main-dish or 8 side-dish servings. Makes 4 main-dish or 8 side-dish servings.