Wheat Berry (Or Farro) and Lima Bean Salad |
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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 12 |
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I love wheat berries in salads and have been posting some recipes. I believe this one came from Country Home Magazine but I'm not sure as the name is no longer connected to it. This one I have not made, but will surely give it a try. It says whole spelt (farro) can be used in place of the wheat berries. Salad can be made up to three days ahead but toss with the mint and basil just before serving for the freshest herb flavor. Ingredients:
5 cups water |
1/2 teaspoon salt |
1 1/2 cups wheat berries or whole spelt (farro) |
1/4 cup lemon juice |
2 tablespoons white wine vinegar (herb or garlic flavored) |
2 minced garlic cloves |
1 teaspoon salt |
1/2 teaspoon black pepper |
1 seeded and chopped cucumber (large) |
1 cup frozen lima beans (thawed) |
1 seeded and chopped tomato (large) |
1 seeded and chopped red bell pepper (med) |
1/2 cup extra virgin olive oil |
1/2 cup chopped fresh mint |
1/2 cup chopped fresh basil |
Directions:
1. Bring water and first 1/2 teaspoon salt to a boil in a large saucepan.
2. Add the wheat berries or spelt; return to boiling.
3. Reduce heat and simmer, covered 45 to 60 minutes or until tender and drain.
4. Rinse with cold running water and drain again.
5. Or - in a large saucepan soak spelt in water and 1/2 teaspoon salt in the refrigerator for 6 to 24 hours. Do not drain, bring to boiling, reduce heat and simmer, covered for 30 minutes or until tender.
6. Transfer wheat berries or spelt to a large bowl.
7. Add lemon juice, vinegar, garlic, 1 teaspoon salt and pepper - toss to combine and let stand 15 minutes.
8. Stir in the cucumber, lima beans, tomato, sweet pepper, olive oil, mint and basil.
9. Serve immediately or cover and chill for up to 3 days.
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