servings: 4
prep time: 5 minutes
cook time: 45 minutes
total time: 50 minutes
Ingredients:
- 1 cup uncooked wheat berries
- 3 cups filtered water
- ¼ teaspoon sea salt
- ¼ cup sliced almonds
- ¼ cup pumpkin seeds
- ¼ cup dried cranberries
- 2 large celery stalks (chopped)
- 2 scallions (thinly sliced)
- ¼ cup minced parsley
- 2 tablespoon olive oil
- ½ teaspoon lemon juice
- ½ tablespoon honey
- ¼ teaspoon red wine vinegar
- dash of cinnamon
- ½ teaspoon salt
- ¼ teaspoon pepper
Preparation:
Step 1: In a small pot, bring 3 cups of filtered water to a boil.
Step 2: Once the water boils, add the wheat berries and ¼ teaspoon sea salt. Reduce the heat to simmer, and cook berries uncovered for 45 minutes.
Step 3: In a small, non-stick skillet, toast sliced almonds and pumpkin seeds for about 8 minutes or until golden brown and fragrant.
Step 4: Rinse and finely chop celery, scallions, and parsley.
Step 5: In a large bowl, add your toasted nuts, chopped veggies, and dried cranberries. Mix.
Step 6: Prepare salad dressing: In a small bowl whisk together olive oil, honey, red wine vinegar, cinnamon, and salt & pepper.
Step 7: After it has been cooking for 45 minutes, taste your wheat; the texture should be chewy, but not crunchy. Once the wheat berries are cooked to reach the desired texture, remove from heat and transfer them into a strainer, and rinse under cold water, until the berries reach room temperature.
Step 8: Add drained wheat berries, and salad dressing to the large bowl, and mix until well incorporated. Serve immediately.
Looking for more wholesome salad recipes for your family?
- Winter Chopped Salad Recipe
- Nicoise-Style Salad Recipe
- Chinese Chicken Salad Recipe
- Warm Satsuma Spinach Salad Recipe
- Glass Noodle Salad Recipe
- Quinoa Honey Mustard Chicken Salad Recipe
- Caprese Pasta Sala Recipe
Find more delicious recipes form Karen Biton-Cohen at K. abc Food & Photography.
