Wheat berry salad with mint and fruit

 

 


 

For 2-4 servings:
4 cups of water
3/4 tsp salt
1/2 cup wheat berries, soaked for several hours

1 tbs walnuts, chopped
1 tart apple or 1 pear, cubed
1/2 cup fresh mint leaves, minced
1 garlic scape (or 1 scallion), cut in rings
1/2 stick of celery or a small slice of celery root, minced
1/2 cup craisins and raisins, rinsed
1 Tbs apple cider vinegar
1 tsp Umeboshi vinegar
1 Tbs extra virgin olive oil
1 1/2 Tbs orange juice
salt/pepper to taste
Some arugula for decoration, or chopped up in salad

Bring water and salt to boil and cook wheat berries until they have absorbed all moisture and have become tender. With unsoaked berries in a regular setting, this can take up to 1.5 hours. Instead, I recommend soaking for at least 3 hours and using a pressure cooker, which does the cooking in as little as 15 minutes as soon as the right pressure temperature has been reached. (Please follow your brand’s individual instructions). Cool down cooker and rinse berries, and set aside.
Cut and mince all other ingredients and toss in a salad bowl with the wheat berries. Blend vinegar, oil and juice with seasoning and mix well with salad. Serve with arugula chopped in salad, or on arugula leaves. Refrigerate before serving. ©2012Sabineart.com

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