If you haven’t tried wheatberries before then now is the time to add them to your grocery list. Wheat berry is the entire wheat kernel. When cooked it is chewy and has a similar texture to short-grain rice. These little grains are packed with fiber, protein and iron. They are a great addition to salads or in place of your bowl of morning oats.
This is the second recipe I pulled from my binder of neglected recipes. It comes from Vegetarian Times magazine. I am happy that I pulled this page from the magazine because the salad rocked my socks.
There was fennel, chickpeas, balsamic vinegar and honey. And goat cheese. Oh goat cheese how I love thee. The goat cheese I used was similar to cream cheese only had a drier texture. It wasn’t too tangy, but it had just enough tang and saltiness that gave texture to the salad.
I switched arugla for red leaf lettuce, and I nixed the olives (gross!) and pistachios (expensive!).
Wheatberry Salad with Goat Cheese and Golden Raisins
adapted from Vegetarian Times
1 cup wheat berries
2 15-oz. cans chickpeas, rinsed and drained
2 small bulbs fennel, chopped (about 1 1/2 cups)
1/2 cup golden raisins
4 green onions, trimmed and thinly sliced (about 1/2 cup)
16 pitted large green olives, coarsely chopped (optional)
1 5-oz. bag arugula or baby spinach (about 6 cups)
3 oz. aged goat cheese, crumbled (about 3/4 cup)
1/4 cup shelled pistachio nuts, coarsely chopped (optional)
3 1/2 Tbs. balsamic vinegar
3 1/2 Tbs. honey
To make Wheat Berry Salad: Bring 4 cups water to a boil in saucepan. Add wheat berries, reduce heat to low, and simmer, partially covered, 1 hour, or until grains are tender, adding more water as necessary. Cool in covered pan, then drain if necessary.
Toss together wheat berries, chickpeas, fennel, raisins, green onions and olives. Refrigerate up to 3 days.
To make Honey-Balsamic Dressing: Place balsamic vinegar and honey in small plastic container with lid, cover, and shake to combine.
To serve: Toss arugula with 3 Tbs. Honey-Balsamic Dressing in bowl. Toss wheat berry mixture with goat cheese, pistachios and remaining dressing. Divide arugula among eight plates. Top with Wheat Berry Salad, and serve.