Warm Wheat Berry Salad
Hearty, tasty and nutritious wheat berries form the base for this filling salad. You can also substitute garbanzos or white beans for the grains.
Yield
6 - 8 Servings
Ingredients
- 1 cup wheat berries, 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 carrots
- 1 Tablespoon lemon juice
- 2 Tablespoons agave nectar or honey
- 1 pear, cored and cut into matchsticks
- 1 Tablespoon fresh parsley, chopped (optional)
- ¼ cup crumbled feta cheese (optional)
Instructions
- Drain and rinse the soaked wheat berries (soaking allows them to cook more quickly). Transfer to a large pot and add water. Bring to a boil, reduce heat and simmer for 45-60 minutes, until wheatberries are soft and chewy.
- Rinse and drain cooked wheat berries. Let stand in a colander in the sink while you prepare the rest of the ingredients.
- Heat a small pan with 1 Tablespoon olive oil over medium heat. Stir in onions, salt and pepper. Sauté until onions are translucent, about 3 minutes.
- Add mushrooms and mirin and simmer for 10 minutes, stirring occasionally.
- Transfer wheat berries to a large bowl. Pour onion mixture over wheat berries.
- Using the same pan, heat 1 Tablespoon olive oil over medium heat. Add garlic and sauté for 1 minute or until aromatic.
- Add kale and carrots. Sauté for a couple minutes, until kale is bright green. Add to wheat berries.
- Add lemon juice and agave nectar and toss everything well.
- Top with pear, parsley and feta cheese. Enjoy!