Friday, August 6, 2010

Wheat Berry Salad

I made this salad for Bruce and Tova and it was a big hit! The right mixture of texture, taste, and color.


  • 1 1/2 cups hard wheat berries
  • 3/4 cup chopped walnuts
  • 2 stalks celery, finely chopped
  • 1/2 cup tart dried cherries or dried crangerries
  • 1 scallion, white and green parts, chopped
  • 3 tablespoons olive oil
  • 1-2 tablespoons balsamic vinegar
  • 2 tablespoons lemon juice
  • Salt and 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. OR, cook wheat berries in rice cooker with this proportion: 1 cup berries to 2.25 cups water. I added a few garlic cloves, a chopped onion, and a bay leaf to the water. Use as is, or drain if there is excess fluid.

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, balsamic vinegarl and lemon juice. Season, to taste, with salt and pepper.

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