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Wheat Berry Salad with Summer Vegetables and Garden Herbs
(recipe, Diane Imrie)
Wheat berries are whole, unprocessed wheat kernels. They have a chewy,
firm texture and a nutty flavor. They are easy to store and are versatile to
keep on hand in the pantry. They can be cooked ahead and stored in the
refrigerator or freezer to add to soups, salads or to stir up a quick side dish.
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- ½ cup wheat berries, rinsed
- 1 Tbsp. olive oil
- 1 cup chopped summer squash
- 1 cup chopped zucchini
- ½ cup finely chopped red onion
- 1 Tbsp. chopped garlic
- 1 cup chopped fresh tomatoes with juices
- ¼ cup chopped fresh basil
- 2 Tbsp. olive oil
- 2 Tbsp. red wine vinegar
- 2 Tbsp. fresh lemon juice
- 2 Tbsp. chopped fresh parsley
- 1 Tbsp. chopped fresh oregano
- Salt and pepper to taste
- Serves Four Generously
- In a large saucepan add the wheat berries to four cups of water. Boil for 2 minutes,reduce heat, cover and simmer for 75 minutes. When cooked the berries should split open and be chewy in texture. Drain and refrigerate. It is best to cook the berries the day before use.
- In a medium saucepan add the first tablespoon of olive oil and heat over medium.
- Add the squash, zucchini, red onion and garlic and sauté for approximately 5 minutes or until slightly soft.
- Add the squash mixture and tomatoes to the wheat berries and mix well.
- In a small bowl whisk together the basil, remaining oil, vinegar, lemon juice, parsley,and oregano. Pour this over the wheat berry mixture, and toss to coat. Add salt and pepper to taste, mix well and serve or refrigerate.