Wheat Berry Salad With Goat Cheese |
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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 2 |
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Prep time does not include the overnight (8 hour) soak for the wheat berries. Ingredients:
1 1/4 cups wheat berries |
2 1/2 cups english cucumbers, chopped |
2/3 cup green onion, thinly sliced |
1 1/2 cups arugula, chopped and loosely packed |
6 tablespoons flat leaf parsley, minced |
1 pint grape tomatoes, halved |
1 tablespoon lemon, grated rind of |
3 tablespoons fresh lemon juice |
1 teaspoon kosher salt |
1/2 teaspoon fresh ground black pepper |
1/2 teaspoon sugar |
2 tablespoons extra virgin olive oil |
3/4 cup goat cheese, crumbled (3 ounces) |
Directions:
1. Place wheat berries in a medium bowl; cover with water to 2 inches above wheat berries. Cover and let stand 8 hours. Drain.
2. Place wheat berries in a medium saucepan; cover with water to 2 inches above wheat berries. Bring to a boil, reduce heat, and cook, uncovered, 1 hour or until tender. Drain and rinse with cold water; drain well. Place wheat berries in a large bowl; add cucumber, green onion, arugula, parsley and tomatoes.
3. Combine lemon rind, lemon juice, sugar, salt and pepper; gradually add oil, stirring constantly with a whisk. Drizzle dressing over salad; toss well to coat. Stir in cheese. Let stand at least 30 minutes; serve at room temperature.
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