Serves 6-8
Wheat berries are a delightful, chewy grain that have ample amounts of protein, especially when combined with beans. This is a mildly spicy summer salad with sweet undertones of honey and cinnamon. It get better over time, so make sure it has at least an hour (up to overnight) to soak up the dressing.
Grains and Beans
1 cup wheat berries, soaked in water 8 hours or overnight
4 cups filtered water
1 bouillon cube or 1 tablespoon bouillon powder
3 cloves garlic, crushed
1 (15-ounce) can lentils, rinsed and drained
Dressing
1/4 cup olive oil
3 tablespoons rice vinegar
Juice of 1 lemon
1 tablespoon curry powder
1/4 teaspoon cinnamon
1 tablespoon honey
1 teaspoon sea salt, or to taste
Salad
1/2 green bell pepper, diced
1/2 red onion, diced small
1/2 cup raisins
1/4 cup packed chopped cilantro
Combine the soaked wheat berries, water, bouillin and garlic in a medium stock pot. Bring to a boil, then cover and reduce heat to low. Simmer for 30 minutes.
While the grains are cooking, whisk the dressing ingredients in a small dish.
Check the wheat berries after 30 minutes. When cooked through, they should have a hearty, chewy texture and water will remain in the pot. Strain, and place the berries into a large mixing bowl. Add the lentils.
While still warm, toss the dressing into the grains and beans. Refrigerate for 1 hour (up to 8 hours).
Toss in the remaining salad ingredients. Taste, adding lemon juice or salt to bring up the flavors.
©2008 Copyright Alison Anton - All rights reserved.