Wheatberry Salad with Dried Cranberries & Fresh Herbs

  • Currently 4/5
The Dean & DeLuca Cookbook/ Serious Eats
serves 4 as snack or side
1/2 lb dried wheatberries
1 1/2 qts water
2-4 oz dried cranberries
2 tbsps minced red onion
1/4 cup packed, minced fresh herbs
1 1/2 tsps salt
2 tbsps raspberry vinegar
2 tbsps olive oil
1. Boil the wheatberries in 1.5 quarts salted water, for 60 minutes or until they are soft but still chewy. Drain them in a strainer.
2. Add the drained, slightly cooled wheatberries to a large mixing bowl with the cranberries, red onion, and herbs or parsley. Dissolve the salt in the vinegar and pour it all over the wheatberries along with the oil. Let it sit, covered, for at least 30 minutes. Season to taste with more salt and pepper. This salad is best served at room temperature.
Wheatberry is the fun name for whole grain wheat. You could boil up a pound of wheatberries and freeze half of them in their cooking liquid for later use. The recipe calls for a mix of fresh herbs, recommending tarragon, chervil, rosemary, and chives.
Meal   LunchDish   Salad
Main Ingredient   Rice/GrainsPrep Time   less than 15 minutes
Cooking Time   1 1/2 hours

More recipes like this one...