Wild Rice and Wheatberry Salad

Ingredients

2/3 cup wild rice, rinsed
1 cup wheat berries, rinsed
1 Tablespoon olive oil
1 small onion, chopped (*** I would prefer green onions added in later myself)
2 garlic cloves, minced (could be left out)
1/2 cup chopped almond or pecans
1/2 cup chopped dried cranberries
2 Tablespoons maple syrup
juice from half an orange
1 teaspoon fresh mint
Salt / Pepper, to taste
option: could add apples and grapes

First, prepare the grains. Place the wheatberries in 3 cups of water and let simmer for 45 minutes. Place the wild rice in an pot with 2 1/2 cups of water and bring to a boil. Once the wild rice water is boiling, reduce to a simmer, cover, and let cook for 30 minutes. Drain both the pots (if there is any water leftover after the wild rice has absorbed it) and set aside.

In a small saucepan, heat the olive oil over medium. Add the onions and saute for about five minutes (or until softened). Add in the garlic and saute for another minute. Remove from heat.

In a large bowl, mix the wild rice, wheat berries, and onion mixture with the rest of the ingredients. Serve right away or stick in the fridge for an hour to help the flavors meld together.