Wheat berry salad with walnuts & cashews
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Wheat berries |
| 10 | cups | Water |
| 1½ | tablespoon | Oil |
| 2 | tablespoons | Orange juice |
| 1 | tablespoon | Red wine vinegar |
| 1 | teaspoon | Coriander, ground |
| ¼ | teaspoon | Caraway seeds, ground |
| 2 | Apples, Gravenstein or Granny Smith, halved/cored/ cut into small dice | |
| 2 | tablespoons | Mint, fresh; fine chopped |
| ;salt & pepper to taste | ||
| ½ | cup | Cashews; toasted/chopped |
Directions
1. Place wheat berries and water in a large saucepan. Bring to a boil over high heat, stirring frequently. Reduce heat to medium and simmer until very tender, about 1 hour and 10 minutes. Drain and transfer to a large bowl.
2. Add oil, orange juice, vinegar, coriander, caraway seeds, apples, mint, salt and pepper. Toss well.
3. Just before serving, add cashews; mix well.
NOTE: you may substitute cooked brown rice or coarse cracked wheat for the wheat berries. But wheat berries add a pleasingly chewy texture.
Source: Chicago Sun Times, November 6, 1996