Wheat Berry Salad – variations
Ingredients:
Whole wheat berries (Sunflower market, Whole Food, Middle Eastern Stores)
Kalamata Olives
Marinated Artichoke Hearts
Pasely
Capers
Diced red & green peppers
lemon / lime juice
cucumber
tomatoes
Carrots
lettuce/mixed greens
Scallions
vinegar
garlic
Preparation ahead of time:
Soak the wheat berries overnight. Maybe a cup or so, covered with water.
Drain. Boil/ simmer with berries just covered, for 2 hours. Drain again.
This is the point where you can keep the boiled wheat in a closed container in your fridge
for however long you feel comfortable, to use in making the salad later.
To make the salad:Variation #1
Add the following ingredients to the boiled wheat, diced or chopped:
kalamata olives, marinated artichoke hearts,parsely, capers (these are salty so easy on the salt seasoning),diced red & green peppers, cucumber, tomatoes, scallions. You can add anything to this, even grate in some carrots.
When you serve, add some lettuce or mixed greens if you like to.
Make the dressing from a little bit of vinegar, garlic, lemon/lime juice and whatever seasoning you like.
To make the salad:Variation #2
Another version of a boiled wheat salad is very different
Boil the wheat as per step 1 & 2 above.
Add chopped dates, sliced bananas (sprinkled with lemon juice) and drizzle on some honey,
add some walnuts or pecans. My original version included yogurt mixed in, but you can leave the yogurt out for lent. Add the bananas last, otherwise they get mushy and brown.
