We just got back from a weekend in Palm Desert with the inlaws. I have a host of good stories to share, but I'm storing them up for next week when the food here is limited to Passover offerings.
This week I'm going to share a bunch of the recipes I won't be able to enjoy next week. Recipes like this wheatberry salad.
I've been looking for wheatberries EVERYWHERE. I've been seeing recipes which use wheatberries for at least 6 months. But everywhere I go, all my old standboys, they've been nowhere to be found.
And then, when I went to pick up some lentils I saw them! In a little bin just waiting to be scooped up and taken home.
And once I had them in my hot little hands, I almost couldn't figure out what to do with them first! I finally decided on a nice, easy salad. Let the wheatberries shine through on their own. I played a little with the texture by pairing it with bean sprouts and avocado. Since avocado is my favorite salad ingredient and goes with pretty much anything.
So I know you're dying to figure out what I thought of my first wheatberries. I.Loved.Them! I love the chewiness and sweetness of them. But then again, it could have just been how great the salad was.
1 cup cooked wheatberries
1 cup beansprouts
1 tomato, chopped
1 avocado, peeled and diced
2 cups spinach leaves
salt and pepper
3 Tbsp olive oil
1/4 tsp dried mustard
- Toss together the wheatberries, beansprouts, tomatoes, and avocado.
- Place 1 cup spinach on each plate.
- In a small bowl grate the rind of the lemon, then add in the juice of that lemon, the olive oil, mustard. Whisk well and salt and pepper to taste.
- Pour the dressing over the wheatberries and veggies and toss.
- Spoon the wheatberry mixture over the spinach and serve.