Saturday, June 22, 2019

Wheat Berry Salad - Weekend Recipe

This weekend I am attending a family reunion, 50th wedding anniversary 96th birthday party, so there will be many outdoor meals and dishes.  I am in charge of making the iced tea.  I am making my summer iced tea blend called "Summer Sunshine" made with lemon grass, hibiscus, lavender, orange peel peppermint and rose hips.  Wonderfully citrusy with just a hint of mint this is perfect for hot weather and cooling.  They are predicting hot and humid so the tea recipe should be perfect. I am brewing 5 gallons and using ice cubes made from a batch of tea so it will not dilute while traveling from here to Wisconsin.
The recipe I am sharing today is a great outdoor salad made with crunchy ingredients that is perfect chilled or served at room temperature, dressed only with a bit of soy sauce, lemon juice and olive oil.  It calls for wheat berries, which can be hard to find, so you can substitute 6 cups of any cooked whole grain like brown rice, quinoa, pearl barley, or bulgar. (Just adjust the cooking time for the change of grain.)

Wheat Berry Salad
adapted from the Kentucky Fresh Cookbook by Maggie Green

2 cups uncooked wheat berries
1 medium carrot, peeled and grated
1 rib celery, finely chopped
1 medium apple, unpeeled, cored and finely chopped
1/4 cup fresh parsley, chopped
1/4 cup fresh chives, snipped fine
2 green onions, white and green parts, chopped
2 cloves garlic, minced
1/2 cup dried cranberries
1/4 cup olive oil
2 Tbls lemon juice
2 Tbls soy sauce, reduced sodium version is best
1/2 tsp black pepper
pinch of oregano

Place the wheat berries in a saucepan with enough water to cover by a few inches.  Bring to a boil, lower heat and simmer, covered for 45 minutes.  Test for doneness.  Wheat berries should be soft but still chewy.  If still hard cover and simmer up to another 15 to 20 minutes. Drain the wheat berries and cool to room temperature.  Meanwhile combine the carrot, celery, apple, herbs, onion, garlic, cranberries in a large bowl.  Whisk together the olive oil, lemon juice, and soy sauce with black pepper and a pinch of oregano in small bowl then blend into vegetables.  Stir in the cooled wheat berries.  Serve at room temperature, or refrigerate until ready to serve.


Each month a theme is chosen and a number of recipes on that theme from my massive archive will be shared.  This year we have 12 new topics, different from the topics of last year.  To find the recipes of last year, check out this recipe link or search the blog with the topic Recipe2018

You can search the monthly theme by looking for the theme keyword in the search box and it will pull up the recipes on that theme as posted, so look at the bottom of the recipe in each posting for the KEYWORD in the () to search for each  month.  All recipes this year will be tagged Recipe2019 so you can find them all.

The themes are:
Jan 2019 – Chicken and Dumplings (CDumpsJan)
Feb 2019 - Pasta Dishes (PastaFeb)
March 2019 - Edible Flowers (FlowerMar)
April 2019 - Seafood Recipes (SeafoodApr)
May 2019 - Cajun And Creole (C&CMay)
June 2019 - Vegetarian Dishes (VegJun)
July 2019 - Zucchini Recipes
August 2019 - National Mustard Day – mustard recipes
September 2019 - Quiche
October 2019 - Crock Pot meals
November 2019 - Pies
December 2019 - Mocktails

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