Saturday, September 25, 2010

Snozzberry? No, Wheatberry


I have always wanted to try cooking wheat berries, those chewy little grainy bits in the Kashi meals and other healthy, organicy, trendy delights. We were at the farmer's market a few weeks ago looking for bulk quinoa and found hard winter wheat, which looked like the same thing, even though a quick google search right there in the aisle did nothing to confirm my guess. Anyway, yes, they are the same thing
and I made this delicious recipe this week, found on wholegraingourmet.com. Enjoy!


Wheat Berry Salad with Cranberries and Pecans

1 cup wheat berries, soaked overnight
1/2 cup raw wild rice
2/3 cup toasted chopped pecans
1 cup dried cranberries (I tried to find some without added sugar with no luck)
1/2 cup chopped fresh parsley
small amount of red onion, minced, to taste
3 tbs lemon juice
1 tbs honey
1 tbs Dijon mustard
salt and pepper to taste

Cook wheat berries for about and hour and then check them and stop or continue cooking based on how hard or soft you like them. I stopped at an hour, I like texture. Cook wild rice according to package directions, usually about 45 minutes. Combine the two grains in a large bowl. In a smaller bowl, whisk together the lemon juice, honey and mustard, add salt and pepper. Pour over the grain mixture and toss to coat. Then add the cranberries, pecans, onion and parsley and give it a final toss.

I have made a similar salad/stuffing at Thanksgiving using dried apricots instead of cranberries and I bet that would be good in this recipe, too.

1 comment:

Travels in Heels said...

This is a good fall recipe! The Thanksgiving stuffing sounds yummy too! Thanks for stopping by today!

xo,
Sara