Curried Wheat Berry Salad

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:

  1. 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.
  2. In a small bowl, whisk the olive oil, lemon juice, curry powder, cayenne, and a pinch of salt and pepper together.
  3. 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.
  4. 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.

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