Wheat Berry-Cranberry Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Serve this salad at room temperature or chilled. Ingredients:
1 1/2 cups uncooked wheat berries (hard winter wheat) |
1 teaspoon salt, divided |
1 cup fresh cranberries |
1/4 cup maple syrup |
1/4 cup cranberry juice |
2 tablespoons olive oil |
1 tablespoon white wine vinegar |
2 teaspoons dijon mustard |
1/4 teaspoon freshly ground black pepper |
1/2 cup diced celery |
1/3 cup thinly sliced green onions |
1/3 cup chopped fresh flat-leaf parsley |
1/3 cup chopped pecans, toasted |
Directions:
1. Place the wheat berries in a medium bowl, and cover with water to 2 inches above wheat berries. Cover and let stand 8 hours. Drain.
2. Place wheat berries and 1/2 teaspoon salt in a medium saucepan. Cover with water to 2 inches above wheat berries; bring to a boil. Cover, reduce heat, and cook 1 hour or until tender. Drain; cool to room temperature.
3. Combine cranberries and maple syrup in a small saucepan over medium heat; bring to a boil. Cook for 4 minutes or until cranberries pop, stirring frequently. Transfer to a large bowl; cool 10 minutes.
4. Add juice, oil, vinegar, mustard, pepper, and remaining 1/2 teaspoon salt to cranberry mixture; stir well to combine. Add wheat berries, celery, onion, parsley, and pecans to cranberry mixture; stir well. Serve at room temperature, or cover and chill.
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