Monday, November 1, 2010

What's Cookin?: (Meatless Monday) Curried Wheatberry Salad

I fell in love with wheatberries at the Whole Foods buffet counter. They have a yummy curried wheatberry salad. I tried to recreate it at home. Mine turned out good but not quite like the one at Whole Foods.

I've never worked with wheatberries before so it took a little researching. Wheatberries are the entire wheat kernel (minus the hull). They can be tan to a reddish brown color and are either hard to soft (processed grain). For this recipe, opt for the hard wheatberries. As you would guess, they're a great source of fiber.

This is what they look like pre-cooked. I got mine from the bulk food bin at New Seasons.

Curried Wheatberry Salad
Serves 4
1 c. hard wheatberries
1/2 large apple, cored and chopped finely
1/3 large English or Japanese cucumber, peeled & chopped finely
1/3 c. slivered almonds
1/3 c. dried cranberries
3 Tbsp. olive oil
6 tsp. apple cider vinegar
4 Tbsp. honey
1 Tbsp. curry powder

1) Soak wheatberries overnight in a pot of water. The next day, add enough water to cover the wheatberries by at least 2 inches. Bring pot to a vigorous bowl for 2 minutes. Turn down heat to a soft boil and cook (uncovered) for about 30 minutes, or until tender. Drain wheatberries, rinse with cold water and allow them to cool.
2) In a large bowl, mix together olive oil, vinvegar, honey and curry powder. Taste and adjust if needed.

3) Add cooled wheatberries to the bowl. Add in apples, cucumber, almonds and cranberries. Combine well and serve.