Finally Found

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.

Wheatberry Salad

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

1/2 lemon

1. Toss together the wheatberries, beansprouts, tomatoes, and avocado.
2. Place 1 cup spinach on each plate.
3. 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.
4. Pour the dressing over the wheatberries and veggies and toss.
5. Spoon the wheatberry mixture over the spinach and serve.