Wheat Berry Salad with Cranberries and Pecans
4 cups of water
1 ½ cups of wheat berries
Handful of shredded carrots
Handful of diced celery
Hanful of diced onion or scallion
Splash of olive oil
Handful of cranberries
Handful of pecans
Splash of red wine vinegar (start with just a little, as you can always add more)
Salt & pepper, to taste
Bring the 4 cups of water to a boil; add wheat berries (shown above, before they've been cooked).
Reduce the heat to low and cook the wheat berries (uncovered) for about 1 hour or until they are tender and moist (as shown above, see how they puff up and turn a pretty, rich brown color?). Drain any extra liquid.
Return the wheat berries to the saucepan and toss in remaining ingredients. Stir so everything is nicely combined. Once it sits for a couple minutes and the flavors meld, feel free to add a bit more vinegar (to make it more zesty/tangy) or you can add another splash of olive oil if you went too heavy handed on the vinegar the first go round!
No comments:
Post a Comment