Wheat Berry Salad
Wheat berries are actually kernels of wheat that plump up when cooked. You can use them in all sorts of recipes, they look similar to short grain brown rice. I like to make all sorts of salads with wheat berries, it sort of reminds me of a healthier version of orzo in shape. It's loaded with tryptophan and fiber, so it keeps you happy and skinny.
I got this particular recipe from Super Natural Cooking and it's a great spring salad to try. The recipe calls for feta but I only had goat cheese, which I think is even better in the recipe. You can also serve these on top of crostini if you're looking to vary your bruschetta.
The zest is really important to add color to the dish and a bit of acidity as well. But if you don't have oranges you could use lemon zest as well. The pine nuts add texture and so much flavor.
INGREDIENTS
| 2 cups | wheat berries, rinsed |
| 6 cups | water |
| 2 tsp | fine grain sea salt |
| 2 cups | spinach, chopped and rinsed |
| 1 cup | toasted pine nuts |
| ½ cup | goat cheese, crumbled |
| Juice and grate one orange or lemon | |
| 1 tbsp | shallot, minced |
| ¼ cup | extra virgin olive oil |
| Sea salt and pepper to taste | |
PREPARATION:
Method
- Bring the water to a boil and add wheat berries. Add salt to flavor the water.
- Cook until the wheat berries are plump.
- Drain the wheat berries and let cool.
- Add in spinach, pine nuts, and goat cheese.
- Combine the zest, juice, shallot, olive oil, salt, and pepper in a small bowl with a whisk.
- Add to wheat berries and combine well.
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