Wheat Berry Salad with Red Fruit
This chilled fruit and wheat berry salad is sure to be a standout at any potluck or barbecue.
Yield: 4 1/2 cups
2 cups hard red winter wheat berries
7 cups cold water
1 tsp. salt
1/3 cup freshly squeezed orange juice
1/3 cup dried cranberries
1 large Fuji apple, diced
1/2 cup pecan halves, toasted and coarsely chopped
3 tbsp. raspberry vinegar
3 tbsp. extra virgin olive oil
1/4 tsp. salt
1/4 tsp. freshly ground pepper
- To prepare wheat berries: Sort through berries carefully, discarding any stones. Rinse well under cool running water. Place in large heavy saucepan. Add water and 1 teaspoon salt. Bring to a boil over high heat, reduce heat, cover and simmer gently, stirring occasionally for 1 hour. Drain and rinse. Let cool to room temperature. (Makes about 4 1/2 cups.)
- To prepare salad: Combine orange juice & cranberries in small bowl. Let stand 15 minutes.
- Combine 3 cups cooked wheat berries, apple and pecans in large bowl; stir gently. Drain cranberries, reserving juice. Stir cranberries in wheat berry mixture.
- Whisk reserved orange juice, vinegar and oil in small bowl until combined. Season with 1/4 teaspoon salt and pepper. Pour over salad and stir gently to coat. Refrigerate for at least 30 minutes to allow flavors to combine. Serve cold or at room temperature.