Home

Wheat berry salad

November 24, 2010

Kansas hard red winter wheatWheat farmers like us love seeing all the whole wheat products on grocery store shelves these days. It’s good to see food beyond the traditional breads and crackers, including whole wheat pasta, tortillas and pizza crust.

My farmer found a recipe that offers another way to enjoy wheat — this time with the whole berry. Wheat berry salad has become a family favorite and I thought your family might enjoy, too. It’s delicious hot or cold — and tastes great with leftover turkey sandwiches.

You’ll have to explore beyond the grocery store to find wheat berries. Here are two online sources: www.bakerscatalogue.com and www.bobsredmill.com. And, I happen to know a farmer who would be glad to share, too.

Enjoy. Happy Thanksgiving.

Wheat berry salad

Ingredients and directions:

  • 1/3 cup orange juice
  • 1/3 cup dried cranberries
  • 3 cups cooked wheat berries (recipe follows)
  • 1 large apple, unpeeled, diced
  • 1/2 cup toasted nuts, coarsely chopped or unsalted sunflower seeds
  • 3 tablespoons apple vinegar
  • 3 tablespoons extra-virgin olive oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground pepper

Combine orange juice and cranberries in a small bowl. Let stand for 15 minutes.

Combine cooked wheat berries, apple and nuts in a large bowl; stir gently. Drain the cranberries, reserving the juice. Stir the cranberries into the wheat berry mixture.

Whisk the reserved orange juice, vinegar and oil in a small bowl until combined. Season with salt and pepper. Pour over the salad and stir gently to coat. Refrigerate for at least 30 minutes to allow the flavors to combine. Serve cold or at room temperature.

Cooked Wheat Berry recipe

  • 2 cups hard red winter-wheat berries
  • 7 cups cold water
  • 1 teaspoon salt

Sort through wheat berries carefully, discarding any chaff. Rinse well under cool running water. Place in a large heavy saucepan. Add water and salt.

Bring to a boil over high heat, then reduce heat, cover, and simmer gently for 1 hour, stirring occasionally. Drain and rinse. To serve hot, use immediately. Otherwise, make it ahead for a cold salad. (Both are delicious.)

About these ads

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

Follow

Get every new post delivered to your Inbox.

Join 1,449 other followers

%d bloggers like this: