Monday, January 4, 2010

Wheat Berry Salad

I love the texture of this dish, it’s full of crunch and chew in every bite. I found the flavors to be even better the next day as leftovers.

Also, a photo of my new Cali bowls that I got for free last month in Kath’s Open Sky store.

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  • 1 cup hard wheat berries
  • 1/2 cup chopped walnuts
  • 1/2 cup tart dried cherries, chopped
  • 1 scallion, white and green parts, chopped
  • 4 cups fresh spinach, chopped
  • 3 tablespoons olive oil
  • 2 tablespoons lemon juice
  • Salt and freshly ground black pepper

In a large pot combine the wheat berries and enough water to come 2 inches over the wheat berries. Bring to a boil and cook uncovered for 1 hour, or until tender. Drain and let cool. Toast the walnuts in a medium dry skillet over medium-high heat until fragrant, 2 to 3 minutes.

In a large bowl, combine the wheat berries, walnuts, dried cherries, scallions, olive oil and lemon juice. Season, to taste, with salt and pepper. Once the mixture has cooled (about 30 minutes), stir in spinach. Serve at room temperature or cold.

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Recipe courtesy of Ellie Krieger

Dessert tonight was eggnog frozen yogurt, from Local Yogurt, with pecans and cinnamon!

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