Wednesday, September 30, 2009

Wheatberry Salad

This is a lovely, healthy dish that is great as a side or on its own. It's filling without being heavy and contains tons of good-for-you ingredients. I love making a batch of it to eat for lunches during the week. It's also perfect for experimenting with different flavor combinations and ingredients (pine nuts, apples, chick peas, red onions, tomatoes, grapefruit, chicken, etc.)

  • 1 1/2 cups wheatberries
  • 1 onion, diced
  • 1 green pepper, diced
  • 2 stalks celery, diced
  • Walnuts, roughly chopped
  • Dried cranberries or cherries to taste, roughly chopped
  • 1 can water chestnuts chopped
  • A generous handful of parsley, chopped
  • Olive oil
  • Apple Cider Vinegar
  • Salt, Pepper, Spices that suit your fancy
  • Rinse wheatberries. Combine with 5 cups of water in a large pot and bring to a boil. Let simmer for an hour, then drain any remaining water. If you'd like to make a smaller portion, reduce numbers or put some of the cooked wheatberries in the freezer for future use.
  • Sautee onions until they begin to become translucent.
  • Add green peppers for last remaining minutes of sautee.
  • After heated ingredients cool, combine everything.
  • Toss with olive oil, vinegar, salt, pepper, and spices to taste.
  • Store in tupperware in the fridge. It is best after it has been chilled for a few hours.
- Rori

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