Sunday, April 8, 2012

Connie's Wheat Berry Salad

1 cup hard wheat berries (kernels)

3 cups or more water

1/8 cup olive oil

1/4 cup apple or orange juice

2 tablespoons rice vinegar

2 tablespoons agave nectar,

honey, or maple syrup

1 teaspoon sea salt

1/2 teaspoon cracked black pepper

2 celery stalks, diced

2-3 green onions, diced

1 apple diced

1/2 cup dried cranberries

1/4 cup dried or fresh pineapple, diced

1/2 cup chopped walnuts or any nut

Place wheat berries in a pot and cover with water by a little more than an inch. Bring to a boil. Reduce heat and cover, simmering 50-60 minutes or until berries are tender. Add more water if needed. Meanwhile, in a small bowl combine oil, juice, rice vinegar, sweetener, salt and pep- per. Set aside. When berries are cooked, drain any excess water and place in a large bowl. Add half of the dressing and stir. Let it sit until wheat berries have cooled to room temperature. Stir in the remainder of the ingredients and dressing, tossing gently. Serve chilled.

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