Two Years Ago: Beer Cheese
Wheatberries are literally the entire kernel of wheat, minus the hull. They're an excellent source of protein, potassium, dietary fiber and iron. But that's not why I like them so much - it's because they're a wonderfully chewy grain that makes a substantial salad that doesn't wilt, and they're a neutral canvas that absorbs the flavors of the vinaigrette. In this recipe, the vinaigrette delivers a garlic and vinegar profile while the veggies and almonds add flavor, color and texture. It's one of my favorite salads and is perfect served along side any roasted or grilled meats or poultry.
Wheatberries are very trendy right now in grain bowls and added to salads in restaurants, but 10 years ago when I first found this recipe they were pretty exotic and found only in natural food stores. That's still your most likely place to find them, but I've seen them occasionally in the bulk food aisles of regular grocery stores.
Be aware that wheatberries need to soak overnight (or cook longer) to soften the hard outer covering and even then they cook for 90 minutes. Your best bet is to make this salad the day ahead - it tastes better the next day anyway because all the flavors have a chance to blend.
Wheatberry Salad
6 servings
This salad gets
better as it sits, so try to make it the day before serving.
1 cup wheatberries
6 cups water or low sodium chicken broth
½ teaspoon kosher salt
1 bay leaf
½ cup chopped artichoke hearts
½ cup quartered cherry tomatoes
½ cup diced roasted red peppers
2 tablespoons capers, rinsed
3 tablespoons sliced green onions
¼ cup toasted sliced almonds
2 tablespoons chopped fresh basil or cilantro
Vinaigrette
1 teaspoon finely minced garlic
2 tablespoons fresh lime juice (don’t use bottled)
1 tablespoon white wine vinegar
¼ cup extra virgin olive oil
Salt and pepper
In a saucepan with a well-fitted lid, put the
wheatberries, water, salt and bay leaf. Bring
to a boil and then simmer, covered until the wheat berries are pleasantly chewy
(about 90 minutes). Remove the pan from the heat, discard the bay leaf, let the
berries cool in the liquid.
When cool, drain and put the wheat berries in a large
bowl. Add the remaining salad
ingredients. Make the vinaigrette by
whisking all the ingredients together. Toss
with the salad. Let sit for about 30
minutes at room temperature (or longer, refrigerated) before serving.
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