Blueberry-Wheat Berry Salad
Ideal as a center-of-the-plate salad for vegans and vegetarians, this recipe also makes a healthy addition to salad bars or as a side for meats and poultry. Fresh blueberries from South America are available in winter, making it easy to add a juicy burst of color and nutrients to a grain-based salad. Change the pace by substituting brown rice, quinoa or couscous for the wheat berries.
1 1/2 cups hard winter wheat berries
1/2 cup finely chopped celery
1/2 cup finely chopped flat-leaf parsley
1/4 cup finely chopped scallions
3 tbsp. fresh lemon juice
2 tbsp. vegetable oil
3/4 tsp. salt
1/4 tsp. ground white pepper
1 1/2 cups fresh blueberries
1/2 cup dried blueberries
1/2 cup chopped toasted walnuts
- Rinse and drain wheat berries. In a large saucepan, place wheat berries and cover with 2 inches water; bring to boil. Cover pan, reduce heat to simmer and cook until chewy, about 1 hour. Drain, rinse and allow to cool.
- Place cooked, cooled wheat berries in a large bowl; stir in celery, parsley, scallions, lemon juice, oil, salt and pepper. Add fresh blueberries, dried blueberries and walnuts; toss just to combine.
- Chill until service.
Photo courtesy of U.S. Highbush Blueberry Council