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Thursday, March 31, 2011

Wheat Berry Salad

It's not all hors d'oeuvres and pasta around here, folks.  While we did a pretty good job last week keeping vacation indulgences to a reasonable level, I'm still feeling ready for a bit of a detox.  Maybe a break from the rum for a few weeks.  And a few meals including whole grains and plant based protein.  And gallons of water.
I've had my eye on this recipe since January when I saw it on Oh She Glows.  I've never cooked with wheat berries before, but based on my love of couscous, quinoa, and good old brown rice, I knew this would be another favorite.  I used Bob's Red Mill Organic Hard White Wheat Berries and I am happy to report they were very easy to cook.  I sort of want to go to the Red Mill and meet Bob.  He looks kindly.

Wheat Berry and Chickpea Salad
based on Oh She Glows and Bob's Red Mill
Ingredients
1 cup dried wheat berries
1-2 cups cooked chickpeas, or one can
1/2 red bell pepper, chopped
1/2 large English cucumber, chopped
2 cups chopped tomatoes (I used a couple handfuls of grape tomatoes)
4 green onions, sliced
goat cheese, crumbled, for garnish (omit this to keep it vegan)
Dressing:
1 tsp mustard
2 tsp tamari or soy sauce
1-2 cloves garlic, grated or chopped very finely
3 Tbs balsamic vinegar
3 Tbs olive oil
2 Tbs lemon juice (about half a lemon)
kosher salt

Cook wheat berries according to the package directions.  I soaked them overnight in cold water.  In the morning, I drained and rinsed the berries, covered with a couple inches of fresh water, brought to a boil, and then reduced and simmered for an hour.  They will be very chewy when ready.

Chop all veggies and combine in a big bowl with the wheat berries and chickpeas.

In a small bowl, combine ingredients for the dressing and whisk to combine.

Pour dressing over salad and mix well.  I made this a few hours before eating, letting it sit gives the flavors a chance to blend.

Serve over a bed of greens and garnish with crumbled goat cheese.  

If you omit the goat cheese, this would make a very good pot luck or picnic dish, because it can stand a few hours out of the refrigerator.  


2 comments:

  1. Looks yummy, and awesome photos Ann!

    ReplyDelete
  2. @Heidi - Thanks H! It is really good, very easy, and makes a lot. I highly recommend it!

    ReplyDelete

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