Wheat Berry Waldorf Salad

I cup cooked wheat berries (see blog for recipe). Drained and cooled to room temperature.
2 tsp walnuts, toasted and chopped
2 apples- 1 sweet, 1 tart
1 celery rib, sliced thin
2/3 cup packed fresh mint leaves, washed well, spun dry and chopped
1/2 cup dried sour cherries or cranberries
1/4 cup golden raisins
2 scallions, chopped (could use a shallot instead)
3 tbsp seasoned rice vinegar
3 tbsp fresh orange juice
3/4 tsp freshly grated orange zest
lettuce leaves or salad mix

Cut apples into 1/2 inch chunks and in a large bowl toss with wheat berries and all remainig ingredients except lettuce. Season salad with salt and pepper and serve over lettuce.

Wheat Berries

from Deborah Madison, Vegetarian Cooking for Everyone

1 cup wheat berries, soaked overnight and drained

Put the wheat berries in a pot with plenty of water to cover by a few inches ( I usually use 2 1/2-3 cups). Bring to a boil, then lower the heat, cover the pot, and simmer until they are tender, 1 to 2 hours. Add 1/2 tsp salt once they have started to soften. Make about 4 cups.

Basic Wheat Berries

To cook wheat berries:

Combine 2 cups wheat berries, 6 cups water and 1 tsp salt in a large saucepan over medium-high heat. Bring to boil, lower the heat, and simmer covered until plump and chewy (and a few of the berries have split open), about an hour or so. The berries will stay al dente, and the only way to be sure they are done is to taste a few. Drain and set aside. Will keep in fridge for several days or freeze. Makes about 3 cups cooked wheatberries.

Wheat berries can be used as a substitute in many recipes that call for brown rice or pasta

Arugula Pesto Wheat Berry

From Heidi Swanson. She says that this is a great salad but to make more of a meak out of it she added Sweet Earth brand seitan or cubes of cooked potatoes could be added too.

3 cups cooked wheat berries
3 medium garlic cloves
2/3 cups pine nuts or sliced almonds (local hazelnuts!?)
3 cups loosely packed arugual leaves
1/2 cup grated parmesan
2 big pinches salt
1 tbsp fresh lemon juice
1/3 cup olive oil
1/3 cup black Kalamata olives, chopped
4-6 ounces seitan (optional), chopped and pan fried into crispy bits in a bit of oil
A bit of shaved parmesan as a garnish

1. Place wheat berries in a large mixing bowl and set aside so they can come to room tempurature.
2. Make arugual pesto by combining the garlic, 1/2 cup of the pine nuts, most of the arugula, parmesan, salt and lemon juice in the food processor. Pulse a few times, then begin to drizzle the olive oil into the mixture while continuing to pulse until pesto is smooth. Taste, adjust if needed with more salt or lemon juice.
3. Pour half of pesto over the wheat berries, add the seitan if you are using it, the rest of the arugula, and 1/4 to 1/2 cup hot water. Toss everything until wellpcoated. Add more pesto a bit at a time until the wheat berries are dressed to your liking- I actually go a bit on the heavy side with this particular combo. Arrange on a platter and top with the olives, remaining pine nuts and a bit of shaved parmesan.

Serves: 6 or so as a side, less as a main dish