Wheat Berry Salad With Dried Apricots

"Another BH&G winner. Haven't made it yet, but plan to do so next time our friends who are vegetarians come over for dinner. Prep time does not include chilling time or cooling time for wheat berry mixture."
photo by januarybride photo by januarybride
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

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  1. Recently discovered this recipe. Everyone who tried it requested the recipe - definitely a keeper.
  2. Excellent. Walnut oil is so awesome. I don't know why I don't put it in everything.
  3. Loved this. . .next time I will leave out the chickpeas (thought it was better that way), but with them it does make a nice healthy vegan lunch :) So fresh and nice. I did cut the recipe in half and my wheat berries were cooked to my liking after about 25 minutes. GREAT stuff here. THANKS~!
  4. 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!
  5. 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.


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.
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