Monina’s Wheat Berry Salad

• March 17, 2015  |
• by Kirstin Uhrenholdt

Our neighbor Monina is not only beautiful but also a great and generous cook. She has taught us how to make beach plum jam, kale salad with tahini dressing and this delicious wheat berry salad that is so good you could eat it as a meal several days in a row without getting tired of it.

Look for wheat berries at a health food store or in the natural foods section of your local supermarket. Your kids will love the chewy goodness and the combination of a little tart, a bit sweet and a handful of crunchy.

All you need now is a bowl of vegetable soup, and a great neighbor like Monina to drop by with her homemade biscotti!

You need:

2 cups wheat berries (wild rice, barley or farro also are good)
1 cup dried cranberries or cherries
1/3 cup canola or toasted walnut oil
The zest and juice of 2 oranges
The zest and juice of 1 lemon
Salt and pepper to taste
1 cup frozen Edamame beans defrosted (no need to cook)
1 cup toasted pecans or walnuts

Optional additions:
feta, chopped dried apricots, chopped scallions, parsley, dill, arugula, spinach, pine nuts, or what ever else your hippy heart desires.

To make 6 servings:

In a large pot combine the wheat berries with enough water to come 2 inches over the wheat berries. Bring to a boil and cook uncovered for about 60-80 minutes, bearing in mind that they are quite unpredictable, so start tasting them after 45 minutes. When they are tender but still chewy, drain and let cool.

Toss the wheat berries with the cranberries, oil, zest and juice of the oranges and lemon. Season generously with salt and pepper.

Let the salad hang out for at least 2 hours so the ingredients get to know each other. Just before serving toss with the peas and nuts.

Leftover tip:

If you (intentionally) cook too many grains serve them warm for breakfast with milk, honey and a splash of vanilla.