Fennel and Grano Salad

Servings 6


  • 6 cups water
  • 3/4 cups grano or Pearled Soft White Wheat ND
  • 1/4 cup long grain rice
  • 1 11- oz can mandarin orange sections drained
  • 1 cup broccoli slaw mix
  • 1/4 cup balsamic vinegar or white wine vinegar
  • 3 tbsp. salad oil
  • 1 tsp. sugar
  • 1 tsp. fennel seed crushed
  • leaves Cabbage or kale optional
  • salt


  • Combine 6 cups water, salted as you would for pasta, and Grano in a large saucepan. Bring to a boil, then reduce heat to medium. Simmer, stirring frequently, for a total of about 30-35 minutes. After 10 minutes, add the rice, and continue cooking for another 20 minutes or more until Grano and rice are tender. Drain off any excess liquid. Cool mixture.
  • In a large bowl gently stir together the Grano mixture, orange sections, and broccoli mix. Set aside.
  • For dressing, in screw-top jar combine vinegar, salad oil, sugar, and crushed fennel seed. Pour the dressing over Grano mixture.
  • Adapted from Better Homes and Gardens recipe.