Monday, February 27, 2012

Wheat Berry Waldorf Salad

Hard winter wheat is one of our favorite grains here on the farm, especially since it can be grown in the state of Washington! And thanks to Nash's Organics right now we have a large supply of it. Hard winter wheat, when cooked, is characterized by it's soft, chewy texture and nut-like flavor. It has more gluten protein then other grains and is used to make flour and pasta. Use it as you would other grains. If you are looking for a new and creative idea, below is an excellent Wheat Berry Waldorf Salad that uses crisp apples, nuts, cinnamon, and other spices for a delicious mid-winter treat!

2 cups uncooked wheat berries
1 cup chopped walnuts
2 medium apples, cored and chopped
1 cup seedless raisins
1 cup finely chopped parsley
1/4 cup apple cider vinegar
1/2 cup apple juice
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
3 tablespoons extra virgin olive oil
2 tablespoons lemon juice

Put wheat berries into a large bowl, cover with at least 2 inches of water and set aside to let soak for 6 to 8 hours or overnight. Drain well. Put 7 cups water into a medium pot and bring to a boil. Add wheat berries, reduce heat and simmer, uncovered, for about 50 minutes, or until cooked through. (Wheat berries retain a firm, chewy texture when cooked.) Drain and set aside to let cool. Transfer wheat berries to a large bowl. Add walnuts, apples, raisins, parsley, vinegar, apple juice, salt, pepper, nutmeg, cinnamon, olive oil and lemon juice and mix everything together thoroughly.

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