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| Wheat Berry Salad |
"A local deli inspired me to attempt making this at home! A honey-lemon dressing complements the flavor and textures of this salad. Serve immediately or let stand in fridge for 12 hours to allow the flavors to meld."
Ingredients :
- 1 cup wheat berries
- 4 cups water
- 2 carrots, diced
- 1 stalk celery, diced
- 1/4 white onion, diced
- 1/4 cup chopped fresh parsley
- 2 tablespoons lemon juice
- 1 tablespoon soy sauce
- 1 tablespoon tahini
- 1 tablespoon olive oil
- 1 tablespoon honey, or more to taste
- salt to taste
Instructions :
| Prep : 15M | Cook : 6M | Ready in : 4H35M |
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- Place wheat berries in a pot and cover with water; soak for 3 to 6 hours.
- Drain wheat berries and add 4 cups water; bring to a boil. Reduce heat and simmer until wheat berries are tender yet firm to the bite and water is absorbed, 1 to 2 hours. Remove pot from heat and cool.
- Mix carrots, celery, onion, and parsley into wheat berries.
- Whisk lemon juice, soy sauce, tahini, olive oil, honey, and salt together in a bowl until smooth; stir into wheat berries mixture.
Notes :
- You can serve this salad immediately, but I found it got better after 24 hours in the fridge.
- I used Bragg® Liquid Aminos instead of soy sauce.
- Vegetable stock or chicken stock can be substituted for the water when cooking the wheat berries.
- For a more firm wheat berry, cook for only an hour.
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