Wheat Berry Salad

Name: Wheat Berry Salad
Prep time: 20 minutes
Cook time: 60 minutes
Yield: 6 Cups

Whole grains and fresh vegetables make this salad filling and satisfying.

Cooking for a Crowd

Use these recipe sheets to prepare for larger groups:

Bowl of wheat berries with a colorful vegetable mix.

Prep time: 20 minutes
Cook time: 60 minutes
Makes: 6 Cups
Nutrition Facts: View label

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.

Comments

Submitted by JMA1445 on Tue, 04/16/2019 - 13:49

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!