Wheatberry Salad

"Wheatberries can be used like barley, but take longer to cook. In fact, it seems near-impossible to overcook them, so they require far less attention than other grains. I make this frequently as a school lunch for my son, and it's dead easy to cook at the same time as dinner, which is why I've included a recipe for only one serving. Apologies for the vague measurements, I eyeball everything, just as our great-grandmothers would have done. You can substitute 1/2 cup barley, but check the package for cooking directions. Also, any vegetables you prefer can be added, these are just the ones I like."
 
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Ready In:
1hr 15mins
Ingredients:
12
Yields:
1 cups
Serves:
1
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ingredients

  • For the salad

  • 13 cup wheatberries
  • 3 cups water, salted
  • 14 cup diced red pepper
  • 14 cup chiffonade spinach (optional)
  • 1 green onion, finely sliced, green part only
  • 2 ounces feta cheese, crumbled (or more to taste)
  • For the dressing

  • 3 tablespoons olive oil
  • 1 12 tablespoons good vinegar or 1 1/2 tablespoons lemon juice
  • 1 12 tablespoons chopped fresh oregano (or 1 tsp dry)
  • 1 clove finely minced garlic
  • salt and pepper
  • , course to save time, you can always just use a bottled vinagrette
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directions

  • Cook the wheatberries in the water according to package directions, or one to 1 1/2 hours. they should be al dente.
  • Drain and cool.
  • Add vegetables and feta.
  • Meanwhile, whisk together dressing ingredients.
  • Add to salad.
  • serve cold or at room temperature.Note that if you're preparing this a day ahead, you might need to add extra dressing.

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RECIPE SUBMITTED BY

I am a chef; I have interests in art, architecture, chemistry and history. I also like to shop, boss people around and make lists compulsively, so this was a natural choice of careers. I'm also a complete food nerd and book-junkie, so you can guess what fills my shelves.
 
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