Prep 15 mins
Cook 1 hr
I love wheat berry salads and found this one on Ellie Krieger site
- 1 1⁄2 cups hard wheat berries
- 3⁄4 cup walnuts, chopped
- 2 stalks celery, finely chopped
- 1⁄2 cup dried tart cherry, chopped
- 1 scallion, white and green parts chopped
- 1⁄2 cup fresh parsley leaves, finely chopped
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- salt & freshly ground black pepper
- In a large pot combine the wheat berries and enough water to come 2 inches over the wheat berries.
- Bring to a boil and cook uncovered for 1 hour, or until tender.
- Drain and let cool.
- Toast the walnuts in a medium dry skillet over medium-high heat until fragrant, 2 to 3 minutes.
- In a large bowl, combine the wheat berries, walnuts, celery, dried cherries, scallions, parsley, olive oil and lemon juice.
- Season, to taste, with salt and pepper.
This is a very nice salad, one that can be the starting point for some variations, but good as is. I cook my wheatberries in the rice cooker, as I don't have to watch the pot, and can let them sit there until they are nice and soft. I drained them, then stirred in the cherries - this helps them soften and hydrate a bit. I also made a vinaigrette and poured that over right away, as I like it to be absorbed a bit. I then let it cook before adding the celery, scallions, walnuts, etc., as you want those to stay crisp. I think it would be great with some chopped fresh herbs, a bit more celery. This is a great side dish, but I liked it as my entree for lunch.