It’s Sunday Funday and that means it’s time for a new recipe post. Last week I tried making wheat berries. For those that may not be familiar, wheat berries are the whole grain form of wheat which means they are a whole grain. They are rich in vitamins, minerals, and fiber making them a great choice in soups, salads, and side dishes.
I wasn’t too sure how they would turn out but I must admit I was pretty impressed, especially when my husband liked them too. You can buy them from the rice aisle at the grocery store (I think most stores carry them, my regular store did).
Onto the recipe! I combined two different wheat berry salad recipes for mine.
– Start cooking the wheat berries according to the instructions on the box, one cup of berries makes ~4-5 servings
– Dice a tomato and cucumber into a bowl, add finely chopped parsley (quarter cup), dried cranberries (quarter cup), and toasted walnuts or pecans (quarter cup)
– For the dressing I used a used quarter cup lemon juice (roughly juice from one lemon), 2 tbsp olive oil, a dash of vinegar, and salt and pepper to taste
– Once the wheat berries are cooked, allow to cool a bit and then add to the bowl, mix and enjoy.
I served it with salmon and steamed veggies, but may also add leafy greens to the salad instead of veggies on the side.
A few notes:
– This recipe combines both hot and cold elements therefore it may not reheat the best
– Could saute carrots and celery and add those instead of cucumber and tomato
– Dua 🙂