Jan 17 2009
wheatberries
In an effort to get more “true” whole grains into my diet, I’ve been wanting to try wheatberries for awhile now. When I say true whole grains, I mean actually eating grains, not grains that have been ground or refined into flour. I don’t think they are all that “whole” anymore.
Basically, wheatberries are what are ground down into whole wheat flour. They are also delicious in their “before” capacity. All you have to do is cook them in simmering water for 45-60 minutes, then serve. I made this salad: http://cookingwithina.com/2009/01/16/wheatberry-salad/
It’s really quite delicious, and it’s better the longer it sits. I adore balsamic vinegar, and it really melds nicely with the fresh chopped vegetables in this salad. I think a scoop of this salad would be particularly lovely incorporated into a larger green salad, as well.
This salad is also great to make mid-way through the week when you’re trying to use up vegetables, cooked or raw - just chop them up and toss them in. Because the salad is best served at room temperature, I think it would be wonderful at picnics, though you may need a more adventurous croud to try it. I think I will take this to a family event to see how it’s received. My family is picky and from a meat and potatoes background, so it should be interesting!
