I was imagining whole wheat…strawberries? No. Blueberries? Definitely not. Okay, so it’s actually the flower of a wheat plant. How I got a hold of these is one thing; how to cook said “berries” was another. I would liken them to something such as barley: tons of natural fiber, a bit lacking in the flavor department. Like beans, they had to be soaked overnight and then boiled for a good while over the stove to achieve an edible tenderness. Add to the mix a slew of fresh fruits, vegetables, nuts and a tart dressing and we had ourselves a full bodied salad.
Mind you, I was skeptical. It sounded a bit “crunchy granola” for my tastes, but I figure give everything a go, at least once. I was pleasantly surprised by the unique and healthy salad that resided in my dinner bowl. While it’s no main course dish, it is definitely one to accompany a barbecued, pulled pork sandwich and some buttery corn on the cob. The acidic tones will please the palate when balanced with something savory or sweet. Bold enough to spark conversation at dinner, this nontraditional salad won’t replace mac n’ cheese, but it will speak volumes for your creative abilities.
This recipe was adjusted from the Lower Byrd Farm’s, an organic farm in Virginia.
Curry Wheat Berry Salad
1 ½ c wheat berries
1 apple, peeled and diced
1 cucumber, peeled and diced
½ green bell pepper, diced
1/3 c Craisins
1/3 c almonds, chopped
1/3 c olive oil
¼ c apple cider vinegar – CRUCIAL, don’t use regular vinegar
3 T honey
2 T shallots, minced
1 clove garlic, minced
1 T lemon juice
1 T curry powder
Salt and pepper
1. Soak wheat berries overnight in water.
2. Bring to boil and simmer for 45 minutes. Drain and chill.
3. Combine wheat berries, apple, pepper, cucumber, almonds and raisins.
4. In a separate bowl olive oil, vinegar, honey, onion, garlic, lemon juice, and curry powder.
5. Pour over wheat berry mixture and stir to combine.
6. Chill and serve.