I’m always looking for something new and different and when I saw a Wheat Berry Salad on my friend Angie’s blog, Taste of Home, I knew I had to try it at least once. Angie cooks with a lot of whole grains, always healthy and always inventive. She is also a master of bread making, her loaves are gorgeous, appetizing and did I say gorgeous?
I had never heard of wheat berries before reading Angie’s post and I am so glad that I did see it and was inspired to make it. Thank you Angie, I know I will make this grain again and again.
Wheat Berries look very similar to pearl barley, but they are darker in colour and apparently have a nuttier taste. They are a very dense grain and therefore many sites suggest pre-soaking. I soaked my berries overnight and it still took about an hour of boiling. They have more of a bite than barley and are a bit chewier, which I liked, but JT did not. I have found that you will need a ratio of 3 or 4 parts water to 1 part wheat berries. You can substitute wheat berries anywhere a grain is used, for example rice pilaf or even risotto!
Wheat Berry Salad
Serves 4, Inspired by Angie, Taste of Home, Wheat Berry and Watermelon Salad
- 1 cup wheat berries, soaked over night
- 1/2 avocado, cubed
- 1 Mango, cubed
- 1/2 chopped cilantro
- 1 roasted red pepper, chopped
- juice of 1/2 lime
- salt to taste
- Cook wheat berries in 3-4 cups of water, about 1 hour (at around 45 minutes check to see if you like the texture, and if you do, stop cooking).
- Add the cubed avocado, mango and chopped red pepper. Drizzle with the lime juice and salt to taste. Mix in the cilantro. Serve warm or cold as a side to a BBQ’d dish.