We are inundated all the time with new and different superfoods, whole grains, and greens that we should definitely try or (even more frustrating) stop eating immediately. Sigh. It’s all so confusing. Allow me to add to the confusion and introduce you to one of my favorites, the wheat berry. My sis-in-law Whitney turned me on to this little whole grain a couple of years ago and I’ve been using it in various ways ever since. Curious as to why the wheat berry? Read about why I love them here.
In between trips to the prepared food section at Ellwood’s and holiday parties quickly popping up on the calendar, I was in need of a filling salad I could eat on the go all week long. So I whipped this salad up and not to toot my own horn but it is AWESOME (toot, toot!). My husband likes it too so that’s an added bonus.
- 4 cups organic, low sodium chicken stock (can also use vegetable stock or water)
- 2 cups hard wheat berries
- 2 containers sliced mushrooms, washed and dried
- 1 cup slivered almonds, toasted
- 3 handfuls of greens of your choice (I used arugula that I chopped finely, but kale, spinach or watercress would be delish)
- ⅓ cup of full fat feta cheese or bleu cheese
- 2T EVOO (for roasting mushrooms)
- ½ cup EVOO
- ¼ cup ACV
- 1½ T spicy brown mustard
- 2T sliced green onions
- Juice and zest of one lemon
- S&P to taste
- Place wheat berries and chicken stock in a pot with a lid. Bring to a boil then let simmer for an hour. Keep an eye on the pot and stir occasionally.
- Preheat oven to 325 degrees. Spread mushrooms onto cookie sheet and add 2T of evoo. Make sure all mushrooms are lightly tossed in the oil. Roast for twenty minutes on one side, flip, cook twenty minutes on the other side. Remove from oven and set to the side. I toast almonds in the oven at this point while oven is warmed.
- Make dressing by combing all dressing ingredients and whisk together. Set aside.
- When wheat berries have absorbed all liquid remove from heat and add roasted mushrooms, greens, feta, and almonds. Toss with dressing and serve immediately or refrigerate for up to a week. It is perfect for snacking on all week heated up or straight from the fridge.
The most annoying part of this recipe? The wheat berries take an hour-ish to cook. I have heard you can soak them over night to lessen the cooking time but I haven’t tried this. I throw them in when I know I’m going to be home for a while and set off to work on something else while they do their thing. NBD. Promise.
Enjoy this easy salad and make any sort of swaps you see fit. You could add more chopped veggies or change up the dressing. Sometimes I leave out the cheese and add extra nuts. I have also heated this up and added a runny egg to the top for breakfast. Endless possibilites.