This past Christmas, my mom..uh…I mean Santa…put a bag of Bob’s Red Mill wheat berries in my stocking. Though most people would probably not enjoy this particular stocking stuffer, I was thrilled. I had never cooked with wheat berries before, and instantly started brainstorming potential recipes.
For those who do not know, a wheat berry is an entire wheat kernel (minus the hull). When wheat berries are milled, whole wheat flour is produced. These healthy grains are full of fiber, Vitamin B, and other minerals, and truly are the purest form of whole grain. Wheat berries remind me of farro, but are chewier and have a more wholesome, nutty flavor.
One thing to note about wheat berries is that they take a bit of time to cook- about an hour or more. Because of this, I recommend cooking them in large batches and munching on them throughout the week. I decided to make a big batch of this wheat berry salad to help solve my current lunch rut. Lately, I have found myself eating the same boring salad every day, and desperately needed something to spruce up my lunchtime. This wheat berry salad can be enjoyed on its own, or atop a bed of greens. Hope you enjoy!
- 1 cup wheat berries, rinsed and drained
- pinch of salt
- 3 to 4 red beets, cooked and diced (I used Trader Joe's pre-cooked, but you could cook raw beets)
- ½ cup chopped grape tomatoes
- 2 scallions, diced
- 1 medium zucchini, roasted (I used mini zucchinis)
- Drizzle of extra virgin olive oil
- 4 tablespoons fresh mint leaves
- 2 tablespoons fresh lemon juice
- 2 tablespoons fresh orange juice
- ½ tablespoon fresh lime juice
- 1 tablespoon honey
- 1 tablespoon honey mustard
- 2 teaspoons balsamic vinegar
- 2 teaspoons red wine vinegar
- salt and pepper
- 2 teaspoons extra virgin olive oil
- In a heavy pot, combine wheat berries, salt, and enough water to cover fully. Bring to a rolling boil, then reduce heat and cover. Simmer for 1 hour, or until wheat berries are tender. Cool.
- At the same time, preheat to 400 F. Chop the zucchini into small, bite-sized pieces. Place on baking sheet and drizzle with olive oil, salt and pepper. Roast for about 30 minutes, or until browned.
- When wheat berries are cool, add cooked zucchini, diced beets, chopped tomatoes and scallions.
- Add all dressing ingredients together into a small bowl and whisk together. Pour over salad ingredients, mixing to incorporate.