Warm Wheatberry Salad

Hearty, tasty and nutritious wheatberries form the base for this filling salad. You can also substitute the grains with garbanzo or white beans.

Ingredients

• 1 cup wheatberries, soaked 5 hours or up to overnight
• 6 cups water
• 2 Tablespoons olive oil, divided
• ½ cup chopped onions
• Salt and pepper, to taste
• 1 cup chopped mushrooms
• ⅓ cup Mirin
• 1 Tablespoon minced garlic
• 2 cups chopped kale
• 1 cup shredded carrot
• 1 Tablespoon lemon juice
• 2 Tablespoons agave or honey
• 1 pear, cored and cut into matchsticks
• 1 Tablespoon chopped fresh parsley (optional)
• ¼ cup crumbled feta cheese (optional)

Instructions

1. Drain and rinse the soaked wheatberries (soaking allows them to cook more quickly). Transfer wheatberries into a large pot and add 6 cups water. Bring water to a boil; reduce heat and let simmer for 45 minutes to 1 hour or until wheatberries are soft and chewy.
2. Drain and rinse wheatberries. Let dry in a colander in the sink while you prepare the rest of the ingredients.
3. Heat a small pot with 1 Tablespoon olive oil over medium heat. Stir in onions, season with salt and pepper. Sauté until translucent – about 3 minutes.
4. Add mushrooms and Mirin and let simmer for 10 minutes, stirring occasionally.
5. Transfer wheatberries to a large bowl. Pour onion mixture over wheatberries.
6. Using the same pot, heat 1 Tablespoon olive oil over medium heat. Add garlic and sauté for 1 minute or until aromatic.
7. Add kale and carrots. Sauté for a couple of minutes or until kale is bright green. Add to wheatberries.
8. Add lemon juice and agave and toss everything well.
9. Top with pear, parsley and feta cheese. Enjoy!

Yields 6 - 8 Servings

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