Whole grains and fresh vegetables make this salad filling and satisfying.
Wheat Berry Salad
Ingredients
1 cup dry wheat berries (about 7 ounces)
1 ¼ cups diced carrot
1 ¼ cups diced red bell pepper (about 2 small peppers)
1 cup diced celery
½ cup sliced green onion
¼ cup minced fresh parsley
½ cup rice vinegar
2 Tablespoons water
1 ½ teaspoons vegetable oil
½ teaspoon garlic powder
¼ teaspoon salt
Directions
- Wash hands with soap and water.
- Rinse or scrub fresh vegetables under running water before preparing.
- Place dry wheat berries in a large saucepan and add water to cover by 3 inches. Bring to a boil, then reduce heat to a simmer. Cover and continue to simmer for 1 hour, or until the wheat berries are tender but still chewy. Drain the cooked wheat berries and rinse with cold water. Place in a large mixing bowl.
- Add the carrot, celery, bell pepper, onion and parsley to the wheat berries in the mixing bowl.
- In a separate bowl, stir together the rice vinegar, water, vegetable oil, garlic powder and salt. Pour dressing over the salad and mix until salad is well coated.
- Refrigerate leftovers within 2 hours.
Notes
- Wheat berries are whole kernels of wheat. Many different kinds are sold in grocery stores. Try looking for soft white or hard red wheat berries. Farro, spelt, Kamut®, and freekeh are all kinds of whole-wheat kernels. Whole-grain barley is also an excellent choice in this recipe.
- To use other grains, substitute 2 cups cooked grain for the wheat berries and skip step 1. Follow package directions for the cooking time and amount of liquid needed for each grain.
You might also like...
Beet and Carrot Salad

Beet and Carrot Salad
Quick and simple to make, this creamy, colorful salad makes the perfect side dish.
Prepare:
15 minutes
Cook:
5 minutes
Makes:
3 cups
Tasty Hamburger Skillet

Tasty Hamburger Skillet
Kid-approved, hearty recipe with beans, rice and topped with cheese.
Prepare:
10 minutes
Cook:
30 minutes
Makes:
9 cups
Sautéed Cauliflower Rice

Sautéed Cauliflower Rice
A fun alternative to rice, this cauliflower rice is a great way to add more veggies to your meals.
Prepare:
15 minutes
Cook:
10 minutes
Makes:
4 cups
Guacamole

Guacamole
Enjoy this easy and delicious guacamole as a topping or a dip. Thanks to the Latin Heritage Workgroup for their assistance.
Prepare:
20 minutes
Makes:
2 cups
Great Gazpacho Soup

Great Gazpacho Soup
Homemade tomato-based chilled soup with hints of lemon and garlic.
Prepare:
10 minutes
Makes:
4 cups
Pico de Gallo

Pico de Gallo
This classic Mexican salsa combines the fresh flavors of veggies, herbs, and tangy citrus for the perfect dip or topper for a variety of dishes.
Prepare:
15 minutes
Makes:
2 cups
Comments
This is a nice, large salad that is perfect for a potluck or large family dinner. Very filling and colorful. I would highly recommend allowing this recipe to sit for several hours or even overnight. I found the flavors were much better the second day. I used hard red wheat berries. They cook more evenly if you let them soak for a while before cooking. Also - I like substituting orange juice for part of the vinegar in the dressing to add a little sweetness. Thanks!