What -Berry Salad?!

WheatberrySaladCompleteNope, wheat berry salad!
I posted recently about the wonders of rice cookers, and promised to take a gander at the Wheat Berry Salad I stumbled on in my related googling adventures. So here it is, nearly unaltered from Tiny Urban Kitchen’s original post:

Wheat Berry Salad
Ingredients:

1 cup soft white wheat berries
2 cups water
dash of salt
1 orange bell pepper
1/3 red onion
2 roma tomatoes
1 cucumber
1/4 cup nuts (pine nuts shown here, I think pecans or almonds would work fine too)

Steps
1. Toast the wheat berries in a skillet for ~4 minutes on medium high heat. Stir often, for the wheat berries will begin to brown and even start popping. You may want to get a lid or splatter screen just in case.
2. Soak the wheat berries in water for 1 hour, or in my case, overnight in the rice cooker with the timer set for 5:30 PM. If you don’t have a rice cooker, you can bring the wheat berries to a boil in a pot of water on the stove top and then let simmer for about 45 minutes.
3. While you’re waiting for it to finish, finely chop: 1 orange bell pepper, 1/3 red onion, 2 roma tomatoes, and 1 cucumber.
4. Lightly toast nuts.
5. When wheatberries are done cooking, dress the cooked wheatberries with a bit of sesame oil, soy sauce, sugar, and a little black pepper to taste.
6. Finally, mix in vegetables, onion, and nuts into wheatberries, can be served warm straight from the rice cooker, or cold.
When I prepped it, I kept the onions and pine nuts separate, since the raw onions could be a little heart burny, and I added the pine nuts at the last minute so I could keep them crunchy for lunch.

Toast wheatberries, soak overnight, have the robot cook it, chop other stuff, toast nuts, mix. Nom.
Toast wheatberries, soak overnight, have the robot cook it, chop other stuff, toast nuts, mix. Nom.

This week’s trial recipe rating:
Novelty Rating: 5 of 5 stars

Wow, these wheatberries have a delightful pop when you bite down on them! All the bright-colored vegetables I added made it a really appealing-looking dish to eat, with just the right crunch from the peppers and cucumbers. It was also super easy to bring for lunch and eat cold, but still feel satisfied. Score one for small portion efforts.
Likelihood of Repeat: 90%
I’m definitely going to make this again, and maybe even branch out to try a different vinaigrette combo with it, or add goat cheese or craisins. Besides the time it took to cook the actual grains, the rest of the prep was super fast since it didn’t require any more cooking.

2 comments

  1. This, as always here, looks quite de-lish. I can’t remember though if wheat berries have a lot of carbs or not. In a salad size it probably wouldn’t matter much. But if there were more of a dinner salad size, then I’d need to start counting I think.

    1. Yeah, it’s good as a small salad size. I’d say it might feel too filling and rich if you tried to eat it in a larger portion.

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