Lentil, Grain And Mushroom Salad

Ingredients

• 1 cup wheat berries, soaked in cold water for 24 hours
• 5 teaspoons salt, plus more to taste
• ½ cup pearl barley
• ¼ cup Wehani or other brown rice
• 1 cup lentils, preferably brown
• 1 ½ cups packed fresh basil leaves, plus additional sprigs for garnish
• ¾ cup to 1 cup olive oil
• ⅓ cup sherry vinegar
• 1 teaspoon freshly ground black pepper
• 8 ounces cremini or white mushrooms, wiped clean, trimmed and sliced thin

• Nutritional Information

  • Nutritional analysis per serving (8 servings)

    406 calories; 21 grams fat; 2 grams saturated fat; 14 grams monounsaturated fat; 2 grams polyunsaturated fat; 45 grams carbohydrates; 7 grams dietary fiber; 1 gram sugars; 10 grams protein; 675 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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8 servings

Preparation

1. Drain the wheat berries. Bring a medium saucepan of water to a boil. Stir in the wheat berries and 2 teaspoons of the salt. Lower the heat and simmer, partly covered, 20 minutes. Stir in the barley and rice. Partly cover, and cook until the grains are just tender, about 30 minutes. Drain and cool.
2. Meanwhile, bring another medium saucepan of water to a boil. Stir in the lentils and 1 1/2 teaspoons of the salt. Lower the heat and simmer, partly covered, until the lentils are just tender, about 20 minutes. Drain and cool. In a large bowl, combine the grains and lentils.
3. In a food processor, combine the basil leaves, 3/4 cup of the olive oil, the vinegar, the remaining 1 1/2 teaspoons salt and the pepper. Puree until smooth. Pour the dressing over the grains and lentils, and toss. The salad can be prepared to this point 1 day ahead. Cover and refrigerate, but let the salad return to room temperature before proceeding. Add the mushrooms to the salad and toss well. Adjust the seasoning, and add oil if the salad seems dry. Garnish with basil sprigs.