Red Winter Wheat Berry Salad
Makes:
8 servings, approximately 1⁄2 cup each (207 g each)
Utensil:
3 Qt./2.8 L Sauce Pan with Cover
small mixing bowl
large mixing bowl
Recipe Description:
This nutritious blend of delectable tastes combines a nutty flavor with just the right amount of sweetness - and it has wonderful textures. This is a beautiful and healthy side-dish for any meal.
4 1⁄2
cups
cold water
(1
L)
3⁄4
cups
hard red wheat berries (will yield approximately 2 cups cooked)
(150
g)
1⁄2
cup
wild rice, raw (will yield approximately 1 cup cooked)
(90
g)
2⁄3
cup
pecans, toasted, chopped
(73
g)
1
cup
dried cranberries
(120
g)
1⁄2
cup
fresh parsley, chopped
(30
g)
1⁄2
cup
green onions, chopped
(50
g)
3
tablespoons
lime juice
(45
mL)
1
tablespoon
honey
(21
g)
1
tablespoon
Dijon mustard
(15
g)
1
teaspoon
kosher salt
(5
mL)
1⁄2
teaspoon
black pepper
(2.5
mL)
Directions:
- Rinse wheat berries under cool running water. Place water, wheat berries and wild rice in sauce pan. Cover and bring to a boil over medium heat. When Vapo-Valve™ clicks, lower heat to medium-low and simmer gently for 1 1⁄2 - 2 hours, stirring occasionally. Wheat berries and rice will be chewy and very slightly crunchy. Remove from heat. Drain and place in large bowl.
- Add cranberries, pecans, parsley and green onions to wheat berries and wild rice.
- In small bowl whisk together lime juice, honey, mustard, salt and pepper to make dressing. Add dressing to wheat berry mixture and mix thoroughly. Serve warm or cold.
Tips:
- Contrary to popular belief, wheat berries do no need to be soaked overnight before cooking.
- Recipe can be made the day before.
- Leftovers are delicious for the next several days.
- This makes a nice, meatless main dish or take to work for a delicious lunch.