Very slow roasting—175°F in a covered casserole—is ideal for whole-kernel grains as well as wild rice. The earthy flavors of whole grains blend well with the flavors we usually associate with another classic—tabbouleh.

　　

Ingredients

makes 12 servings

　　1/2 cup wild rice, washed

　　1/2 cup whole wheat berries

　　1/2 cup whole rye berries

　　1/2 cup whole pearl barley

　　1 teaspoon kosher salt

　　1/4 cup olive oil

　　Juice of 1 lemon

　　2 cups chopped celery

　　2 cups finely diced seeded red bell peppers

　　1 cup finely chopped green onion

　　1 cup minced fresh flat-leaf parsley

　　1/2 cup minced fresh mint

　　

Step 1

Position the oven racks so that the top rack is in the center of the oven. Set the oven to convection roast at 175°F. Combine the wild rice, wheat berries, rye berries, and barley in a heavy casserole with a tight-fitting lid. Add 4 cups water and the salt.

　　

Step 2

Cover the casserole and put it in the oven. Roast on the center rack for 5 hours, until all the water has been absorbed.

　　

Step 3

Remove from the oven and with a fork stir in the olive oil and lemon juice. Cool to room temperature. Put the grains into a serving bowl and add the celery, peppers, green onion, parsley, and mint.

　　

Step 4

Let the salad stand at room temperature for about 30 minutes to allow the flavors to blend.

　　From Cooking with Convection by Beatrice Ojankangas. Copyright (c) 2005 by Beatrice Ojankangas. Published by Broadway Books.Beatrice Ojakangas has written more than a dozen cookbooks, including Beatrice Ojakangas' Great Holiday Baking Book, Beatrice Ojakangas' Light and Easy Baking, Pot Pies, Quick Breads, Light Desserts, The Finnish Cookbook, and The Great Scandinavian Baking Book. Beatrice works as a consultant for Pillsbury and other major food companies, teaches cooking classes, and writes for various food magazines. She lives in Duluth, Minnesota.