By Teresa B. G.
I recently was invited to a luncheon at a friend’s house. While having lunch, someone started a discussion on ‘wheat berries’. I had never heard the term before and had no idea what that was. I was thinking it was some sort of a fruit berry I had not heard of. Well, much to my surprise it is the bran, the germ and the endosperm left intact when the husk of whole wheat grains is removed…..Wheat berries are a whole grain full of vitamins and fiber. They are nutty and chewy and very good for you and can be used in a variety of ways. Believe it or not, I use it in a salad. I make this salad frequently and love the flavours in it as do my family and guests. Pressure cooking makes it quicker and gives it a better flavour and texture. Try it. It is certain to become one of your favourites!
Wheat Berry Salad
- 2 cups water
- 1 cup wheat berries – found in natural food stores
- ¼ cup raspberry vinegar ( I do not purchase this, I soak raspberries in vinegar)
- 1 tbsp balsamic vinegar
- 2 tsp Dijon mustard
- ¾ tsp salt
- ½ tsp pepper
- 3 tbsp oil
- ¾ cup thinly sliced green onions
- ¾ cup dried blueberries
- ½ cup slivered dried apricots
- ½ cup chopped toasted almonds
- 2 tbsp chopped fresh parsley
The night before:
Rinse your wheat berries well with cold water and place them in a bowl filled with cold water. Soak over night. Rinse them thoroughly and drain them.
Place the wheat berries in the Instant Pot with 2 cups of water and pressure cook for 15 – 20 minutes, manually release pressure when done. If you were doing this on a stove top it would take more water and about 60 minutes. Rinse with cold water and drain.
Dressing and Assembling:
Whisk together the raspberry vinegar, balsamic vinegar, mustard, ¾ tsp salt and pepper in a bowl. Gradually whisk in the oil until blended. Stir in the onions, blueberries, apricots, almonds and parsley. Let it stand for 30 minutes. Stir in the wheat berries. Cover and refrigerate for at least 4 hours or up to 24 hours in the refrigerator so that all the flavours meld. Garnish with fresh parsley and fresh basil. It is so delicious and a great addition to summer pot lucks. The salad keeps well in the refrigerator.