Rinse wheat berries and put in a large sauce pan. Fill with water until 1 inch over berries. Bring to a boil over medium-high heat, then reduce to simmer. Partially and cook until wheat berries are soft but chewy, about 1 hour.
¼ cup rice vinegar
⅓ cup orange juice
2 tablespoons honey
While the berries are simmering, whisk vinegar, orange juice, and honey together in a small saucepan. Bring to a boil over medium heat.
½ cup dried fruit such as figs, dates, or apricots, chopped finely
⅓ cup raisins
⅓ cup golden raisins
Add the raisins and chopped dried fruit to the boiling vinegar mixture and cook for 30 seconds while stirring continuously. Remove from heat and set aside to let fruit steep in the cooked juice.
½ medium red onion (about 1 ¼ cup), finely chopped
4 large stalks celery (about 1 ½ cups), finely chopped
Combine chopped onion and celery in a large bowl.
reserved wheat berries
reserved fruit mixture
Once wheat berries have cooked to your desired tenderness, drain and add wheat berries and the reserved fruit mixture to the large bowl with chopped vegetables. Mix to combine.
½ cup walnuts
Lightly toast walnuts in oven at 400°F for 5 minutes. Remove and add to large bowl.
¼ cup olive oil
2 tablespoons chopped fresh parsley
1 tablespoon lemon zest
1 teaspoon kosher salt
freshly-ground black pepper, to taste
Add olive oil, parsley, lemon, salt, and pepper to taste. Mix to combine.
Let salad stand for 1 hour to allow favors to combine and serve.
From MakeBetterFood.com. . (makebetterfood.com/recipes/wheat-berry-salad-with-figs-and-red-onions/). Adapted from The Kitchn. Adapted from Johnny Dornback of Basi Italia.
½ cup dried fruit such as figs, dates, or apricots, chopped finely
⅓ cup raisins
⅓ cup golden raisins
½ medium red onion (about 1 ¼ cup), finely chopped
4 large stalks celery (about 1 ½ cups), finely chopped
reserved wheat berries
reserved fruit mixture
½ cup walnuts
¼ cup olive oil
2 tablespoons chopped fresh parsley
1 tablespoon lemon zest
1 teaspoon kosher salt
freshly-ground black pepper, to taste
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Rinse wheat berries and put in a large sauce pan. Fill with water until 1 inch over berries. Bring to a boil over medium-high heat, then reduce to simmer. Partially and cook until wheat berries are soft but chewy, about 1 hour.
While the berries are simmering, whisk vinegar, orange juice, and honey together in a small saucepan. Bring to a boil over medium heat.
Add the raisins and chopped dried fruit to the boiling vinegar mixture and cook for 30 seconds while stirring continuously. Remove from heat and set aside to let fruit steep in the cooked juice.
Combine chopped onion and celery in a large bowl.
Once wheat berries have cooked to your desired tenderness, drain and add wheat berries and the reserved fruit mixture to the large bowl with chopped vegetables. Mix to combine.
Lightly toast walnuts in oven at 400°F for 5 minutes. Remove and add to large bowl.
Add olive oil, parsley, lemon, salt, and pepper to taste. Mix to combine.
Let salad stand for 1 hour to allow favors to combine and serve.
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