This is my favorite Wheat berry salad. I discovered this recipe in the April 2007 issue of Eating Well Magazine.According to the magazine, If you are looking for a recipe to turn your friends and family into wheat-berry fans, this is the one. I agree.
1/3 C freshly squeezed orange juice
1/3 C dried cranberries
3 C cooked, cooled wheat berries (master recipe to follow)
1 large Fuji apple, unpeeled, diced
1/2 C toasted pecan halves, toasted and coarsely chopped
3 Tbl raspberry vinegar
3 Tbl extra-virgin olive oil
1/4 tsp salt
1/4 tsp freshly ground black pepper
1. Combine orange juice and cranberries in a small bowl. Let stand for 15 minutes.
2. Combine wheat berries, apple and pecans in a large bowl; stir gently. Drain the cranberries, reserving the juices. Stir the cranberries into the wheat berry mixture.
3. Whisk the reserved orange juice, vinegar and oil in a small bowl until combined. Season with salt and pepper. Pour over the salad and stir gently to coat. Refrigerate for at least 30 minutes to allow the flavors to combine. Serve cold or at room temperature.
Note: any red apple will do. I usually use two apples- 1 green 1 red. However, since red is in my yard right now, I used two red apples here.
Master Recipe: Wheat Berries
2 Cups hard red winter-wheat berries
7 Cups cold water
1 tsp salt
1. Sort through wheat berries carefully, discarding any stones. Rinse well under cool running water. Place in a large heavy saucepan. Add water and salt.2. Bring to a boil over high heat, then reduce heat, cover, and simmer gently for 1 hour, stirring occasionally. Drain and rinse. To serve hot, use immediately. Otherwise, follow the make-ahead instructions.
Makes about 4 1/2 Cups
You can freeze cooked wheat berries and pull them out as you need them.