Wheat Berry Salad With Dried Apricots
photo by januarybride
- Ready In:
- 1hr 15mins
- In a medium bowl combine wheat berries, 3 cups water, and 1/8 teaspoon salt; cover and refrigerate overnight. Transfer to medium saucepan; bring to boiling. Reduce heat; simmer, covered, 45 to 60 minutes or until tender. Drain; cool 1 hour.
- In large bowl, combine drained wheat berries, garbanzo beans, snow peas, apricots, cranberries and green onions.
- In bowl, whisk together oil, lemon juice, and 1/2 teaspoon each salt and pepper. Pour over wheat berry mixture; stir to coat. Serve at once or cover and refrigerate up to 24 hours.
Questions & Replies
Got a question? Share it with the community!
Outstanding and beautiful, too. I didn't have walnut oil and couldn't justify buying it for one recipe, but I think I will next time I make this (and I will make it again). I can imagine how much flavor it would add. I did add some salt and pepper, which I felt was necessary to bring out all the lovely flavors, but then again, I am a bit of a salt junky. This was my first wheat berry experience and I love them!
I really liked this. The recipe makes quite a bit, especially for just one person in my house that would eat this, but I will just cut the recipe in half next time. I took this to work for lunches and had lots of people asking to try it. The walnut oil was nice! Oh, I used whole sugar snap peas instead of snow peas because that is what I had on hand.
RECIPE SUBMITTED BY
Our family moved to Florida from New York in the 90's, so I've brought not only many of the recipes my family has passed down, but have learned to cook some great Southern dishes as well.? When I found RZ, it opened up a whole new world of cooking -- cuisine from different countries, tried-and-true family hand-me-down recipes, and some interesting and delicious dishes I would never have found on my own.