Tuesday, April 12, 2011

Wheat Berry Salad

I am not a big rice fan.  But I do love hearty grains.  I love spelt, wheat berries, farro, bulgur, barley and quinoa.  I bought some wheat berries from Whole Foods a few months ago and never leave myself enough time to prepare it.  It is supposed to be soaked overnight or for a few hours, but I cheated and just boiled it a little longer.  This was my daughters favorite part of our meal tonight..  She tasted it before we said grace and said her mouth was watering while we were praying. 
It was very tasty and pretty easy, though you have to make sure you leave enough time for cooking.  It took an hour and 15 for the wheat berries to get tender enough.  Wonderful salad. 


  • 1 cup wheat berries 
  • 3 cups water
  • 2 TBSP balsamic vinegar
  • 1/4 cup extra virgin olive oil
  • 1/4 chopped parsley
  • 2 TBSP chopped chives
  • juice of one lemon
  • 1 crushed garlic clove
  • 2-3 TBSP finely diced red onion
  • 1/2 to 3/4 cup chopped seeded tomato
  • small can chick peas (garbanzo beans)
  • salt and pepper

Rinse wheat berries and soak overnight.  Place in pan with 3 cups water and place over high heat. Bring to boil and reduce to a simmer and cover. Cook for 1 hour until chewy and grain opens.   Alternatively, rinse and cook in water for 1 hour and 15 minutes or until wheat berries begin to break open and are chewy. 

Whisk together balsamic vinegar, evoo, garlic, parsley, chives, lemon juice, and salt and fresh ground pepper.  Add onion and stir.  Add tomatoes and chickpeas and stir gently.  Add cooked wheat berries.  Stir.  Serve as side dish or salad.

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