I don’t know about you, but in the summertime, I hate cooking. Or should I say, I hate using HEAT to cook things. I’m always looking for easy summer salad recipes that I can make in bulk and then dip into for several days. When I got a sneak peek at upcoming cookbook The Family Dinner by Laurie David, I had to give this Wheat Berry Salad recipe a try. Even though I am quite certain that I have never eaten nor cooked a wheat berry, thinking about a salad made of cranberries, edamame, walnuts, and a citrus dressing sounded too good to pass up. Wheat berries, it turns out, are not the easiest thing to cook. The directions said to cook two cups in two inches of water, but I found that the water got soaked up very quickly and we had to add more. After about an hour of cooking, they reached a nice, chewy texture. After they cooled down (which took a while, so plan ahead for that), I added in one cup of dried cranberries, 1/3 a cup of canola oil, the zest and juice of two oranges, the zest and juice of one lemon, one cup of edamame beans, one cup of toasted walnuts, a handful of scallions, dried apricots, and of course, salt and pepper. The end result was really very yummy, and made me feel amazingly healthy and thrifty. Co-workers looked at my lunchtime salad with envy. I will most definitely repeat the recipe, though I think I may try to cook the wheat berries in a rice cooker. And I may give this Barefoot Contessa recipe a try.
Have you ever cooked with wheat berries? Let me know what you did with them! — Angela M.