¾ cup (175 ml) wheat berries
½ cup (125 ml) wild rice
1 cup (250 ml) green lentils, picked, rinsed
½ tsp (2 ml) lemon juice
1 cup (250 ml) finely shredded red cabbage
1 cup (250 ml) peeled coarsely grated carrots
1 cup (250 ml) shredded fresh kale
½ red onion, thinly sliced, ring separated
2 Thai red chili peppers, seeded and thinly sliced into julienne strips
½ cup (125 ml) mixed minced fresh cilantro and mint
¼ cup (60 ml) fresh lime juice
3 tbsp (45 ml) olive oil
1 tbsp (15 ml) Ponzu Sauce
1 tbsp (15 ml) minced, peeled ginger root
2 tsp (10 ml) sesame oil
2 tsp (10 ml) brown sugar
1 garlic clove, minced
1 cup (250 ml) chopped, salted, roasted peanuts, for garnish
- To make SALAD: In a large saucepan of boiling salted water, add wheat berries. Cover, return to a boil and reduce to simmer. Cook for 30 minutes. Stir in wild rice and return to a boil. Reduce to simmer, cover and cook for 45 more minutes or until wheat berries and wild rice is tender but still firm. Drain and cool.
- In a medium-sized saucepan combine lentils with 2½ cups (625 ml) water and ½ tsp (2 ml) lemon juice. Bring to a boil. Reduce heat and with lid ajar, cook over medium-low heat for 35 to 45 minutes or until lentils are tender. Remove from heat, drain and cool.
- In a large bowl, combine cooked and cooled wheat berries, wild rice and lentils. Add cabbage, carrots, kale, onion and julienned Thai chili peppers.
- Combine DRESSING ingredients in a bowl, other than peanuts, and whisk until blended. Drizzle over salad and gently fold in along with minced herbs. Cover and refrigerate. Scatter toasted peanuts over top just before serving.