Couscous, barley, quinoa…and wheat berries. All good for you grains.  Barley was fairly common in our home when we were kids, but other than that we didn’t venture much past wild or brown rice.

Today, really I should say this afternoon, felt like a wonderful spring day.  It was breezy, but sunny.  I took the dog for a walk along the Stanley Park Seawall when I got home from work and felt like a light summer-esque meal.  I have wanted to try wheat berries for a while now and kind of threw this together based on what we had in the house.

I actually really liked it.  If you haven’t had wheat berries before they are a little chewy and take a considerable amount of time to cook…these took 2 hours, though I had read anywhere from 1 to 1 1/2 hours – maybe I didn’t have the temp high enough.  And really, you could add whatever you have in your fridge.  Bean sprouts, sugar peas or carrots would be nice too.

wheat-berry-salad

Ingredients:

1 cup raw soft wheat berries
2 1/2 cups veggie broth

1 cucumber, cubed
1 large tomato
1 orange pepper
2 green onions
2 cups fresh spinach

3 Tbsp canola oil
2 Tbsp soy sauce
2-3 Tbsp rice wine vinegar
1 shallot, finely minced
1 garlic clove, finely minced

steak, pan fried and then thinly sliced (but anyway you cook it would be good)

Directions:

  1. Combine wheat berries and stock in a pot, bring to a boil, cover and reduce to a simmer.  Allow to cook until the stock has all been absorbed. (anywhere from 1 1/2 – 2 hrs).  Once done cooking, allow to cool.  This may mean spreading them out on a baking sheet and placing in the fridge.
  2. Combine veggies in a salad bowl.
  3. Combine dressing ingredients together and emulsify.
  4. Mix wheat berries, veggies and dressing together – if you want you can combine everything except the spinach and let sit together for the flavours to intensify.
  5. Once steak is cooked and allowed rest, slice thinly and top salad with it.

Serves 3-4

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