I’m feeling a little under the weather today, so I wanted to make a nutrient-dense lunch to hopefully perk myself up a bit. Also, I received a big bag of wheat berries from my CSA this week and had no idea what to do with it. Eventually, I’d love to sprout them to make sprouted grain flour/bread, but alas, today is not the day for such strenuous efforts.
This salad is so good! Chewy wheat berries are a nice change up from couscous or other grains, and pack a nice nutritional punch, too.
Curried Wheat Berry Salad
Serves 6
Just the Tip / Inspired by Fake Food Free
Here’s what I used:
- 1 cup wheat berries
- 3 1/2 cups water
- 2 small tomatoes, chopped + 4-5 grape tomatoes, quartered
- 1 zucchini
- 1 shallot, thinly sliced
- 1/4 cup extra virgin olive oil
- 3 tbsp lemon juice
- 2 tsp curry powder
- 1/4 tsp cayenne
- kosher salt and pepper
Here’s what I did:
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Place wheat berries in a large sauce pan and cover with water. Bring to a boil, reduce the heat to a simmer, and cook (covered) for about an hour. Drain and rinse with cool water.
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In a small bowl, whisk the olive oil, lemon juice, curry powder, cayenne, and a pinch of salt and pepper together.
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Slice the zucchini into 1-inch slices and saute in a little olive oil. Season with salt and pepper and allow to cool. Once cooled, quarter the slices.
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Toss the wheat berries with the shallots, tomatoes, zucchini and pour the dressing over top. Taste for seasoning and add more salt and pepper if you like.
