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© Meredith Corporation. All rights reserved. Used with permission.
Bring 3 cups water to a boil in a medium saucepan. Stir in wheat berries and salt, if desired. 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.
Combine wheat berries, rice, cranberries and green onion in a medium bowl. Stir together dressing, basil and mustard in a small bowl. Pour over salad mixture; toss to coat. Cover and chill 4 to 24 hours. Just before serving, stir in pistachios. If desired, serve over lettuce leaves.