Rita's Ensalata Mare E Terre

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Sonya's sister, Rita Speranza, is a chef at Wild Oats Natural Marketplace in West Hartford, Connecticut. This is her variation on a salad she makes for the fresh-foods deli. The grains and vegetables come from the earth, and the seaweed from the ocean – hence this dish's melodic name.

Ingredients

1 cup kasha (roasted buckwheat)

1 cup wheat berries

1 cup wild rice

1 ounce dried arame seaweed, chopped

1 ounce dried wakame seaweed, chopped

1/2 cup julienned carrots

1/2 cup snow peas, cut on the bias

1 cup cashews, toasted

Ginger-Garlic Dressing

Garnishes: 1/2 cup diced red pepper, 1/2 cup chopped green onion

Instructions

Cook grains (separately) until al dente and set aside. (Wheat berries and wild rice take about 75 minutes to cook fully; kasha cooks in about 20 minutes.)

Place seaweeds in a bowl and cover with cold water. Let sit 15 minutes, to absorb water and soften. Drain water; reserve seaweed in a large bowl. Add grains, vegetables, and cashews. Add Ginger-Garlic Dressing to taste; toss until salad is well coated and fully combined. Garnish with red pepper and green onions.