Warm Wheat Berry Salad with Dried Fruit
Make sure to soak the wheat berries two days ahead if you plan to prepare this dish a day ahead.
Prep: 5 minutes; Cook: 1 hour; Total time: 1 hour and 5 minutes, plus soaking time.
Yield: 8 servings (serving size: 1 cup)
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Amount per serving
- Calories: 214
- Fat: 3g
- Saturated fat: 0.0g
- Monounsaturated fat: 1g
- Polyunsaturated fat: 2g
- Protein: 5g
- Carbohydrate: 46g
- Fiber: 6g
- Cholesterol: 0.0mg
- Iron: 2mg
- Sodium: 156mg
- Calcium: 28mg
- 2 cups dry wheat berries (about 3/4 pound) (hard winter wheat)
- 1/4 cup seasoned rice vinegar
- 2 teaspoons sesame oil
- 1/2 cup cranberries
- 1/2 cup dried apricots, chopped
- 1/2 cup chopped scallions, green part only
- 3 tablespoons sliced almonds with skin, toasted
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon sea salt
- 1. Place the wheat berries in a medium bowl; cover with water by 2 inches. Cover and let stand 8 hours. Drain. Place the wheat berries in a 4-quart pot; cover with water by 2 inches. Bring to a boil, reduce heat, and cook, uncovered, 1 hour or until tender. Drain well in a large sieve; transfer to a serving bowl.
- 2. Add remaining ingredients to warm wheat berries, tossing to combine; serve warm or at room temperature.
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