Blueberry-Wheatberry Salad gets an A+ on campus dining menus. Ideal as center-of-the-plate for vegans and vegetarians, the salad is also perfect on salad bars or as a side for meats and poultry. Change the pace by substituting the wheat berries with brown rice, quinoa or couscous.
Hard winter wheat berries - 1-1/2 cups
Celery, finely chopped - 1/2 cup
Flat-leaf parsley, finely chopped - 1/2 cup
Scallions, finely chopped with some green - 1/4 cup
Fresh lemon juice - 3 tablespoons
Vegetable oil - 2 tablespoons
Salt - 3/4 teaspoon
White pepper - 1/4 teaspoon
Fresh blueberries - 1-1/2 cups
Dried blueberries - 1/2 cup
Walnuts, toasted, chopped - 1/2 cup
- 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.