2 c. organic long grain rice
1/2 c. rye berries
1 tbsp. garlic, chopped
2 sprigs rosemary
4 c. water
1 lemon, juiced
2 Granny Smith apples, sliced, tossed with lemon juice
1/2 c. golden raisins
1/2 c. walnuts, chopped
2 oz. walnut oil (or salad oil)
Greens of your choice

Saute rice in light oil. Toast rye berries in dry pan until lightly browned. Combine rice, rye and garlic with the water and bring to a boil. Reduce heat, cover and cook about 45 minutes. Allow grains to cool, preferably overnight. This allows starches to set, lending a better texture for salads.

Place rice mixture and fruits in stainless bowl and toss with oil. Arrange greens on platter or individual plates. Place fruit and grain mixture over greens and garnish with rosemary and additional fruits, such as grapes, berries, orange slices, etc.