This recipe was a HUGE hit. ”It’s like dessert…but it’s not,” Pat said mystified. The dried cherries give just the right amount of sweetness and the tang of the citrus vinaigrette complemented it perfectly. Add to that the perfect chewiness of the wheat berries and you have a winner! Delicious and you don’t have to feel guilty about eating it. We’ll definitely be making this again.
Wheat Berry Salad with Ginger-Citrus Vinaigrette
Adapted from A Snail’s View
Ingredients
- 1 1/2 cup wheat berries
- 8 cup water
- 3 cardamom pods or 2 tsp of cardamom powder
- zest from 1 orange
- 1/2 cup pecans, coarsley chopped
- 1/2 cup feta cheese, crumbled
- 1 cup garbanzo beans
- 1/2 cup dried cranberries or cherries
- 1/2 cup carrot, grated
- couple handfuls of arugula
- 1/4 cup orange juice
- Ginger-citrus vinaigrette (below)
1. Rinse wheat berries with cold water. Combine wheat berries, water, cardamom and orange zest. Bring to a boil and reduce heat to simmer for 45 minutes or until tender.
2. Drain in a colander and let cool. If you are in a hurry you can rinse with cold water but this will decrease the cordamom flavor. Remove cardamom pods and discard.
3. Combine the remaining ingredients with the wheat berries.
Ginger-citrus vinaigrette
Adapted from A Snail’s View
Ingredients:
- 4 T. grape seed or olive oil
- 1 T. fresh ginger, grated
- 1 T. maple syrup
- 1 T. Apple cider vinegar
- 2 cloves garlic, minced
- zest from 1/2 orange
- Juice from one orange
- Juice and zest from one lemon
- Pinch sea salt and fresh black pepper
1. Combine all ingredients in a sealed jar and shake vigorously. Pour over wheat berry salad and toss.
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