I have made this with and without goat cheese. also no greens and used a few kalamata olives chopped. Very filling and good warm or cold. Refresh with a small amount of oil and lemon juice on second or third day.
Wheat Berry Salad with Goat Cheese
Photo: Randy Mayor; Styling: Cindy Barr
Taking a cue from traditional tabbouleh, this dish uses lots of peak-season vegetables, tart lemon juice, and pungent fresh herbs. Serve with toasted pita wedges.
Yield: 6 servings (serving size: about 1 1/3 cups)
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Amount per serving
- Calories: 253
- Fat: 9.7g
- Saturated fat: 3.7g
- Monounsaturated fat: 4.4g
- Polyunsaturated fat: 0.9g
- Protein: 9.2g
- Carbohydrate: 35.7g
- Fiber: 6.8g
- Cholesterol: 11mg
- Iron: 1.2mg
- Sodium: 401mg
- Calcium: 79mg
- 1 1/4 cups wheat berries
- 2 1/2 cups chopped English cucumber
- 2/3 cup thinly sliced green onions
- 1 1/2 cups loosely packed chopped arugula
- 6 tablespoons minced fresh flat-leaf parsley
- 1 pint grape tomatoes, halved
- 1 tablespoon grated lemon rind
- 3 tablespoons fresh lemon juice
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon sugar
- 2 tablespoons extra-virgin olive oil
- 3/4 cup (3 ounces) crumbled goat cheese
- 1. Place wheat berries in a medium bowl; cover with water to 2 inches above wheat berries. Cover and let stand 8 hours. Drain.
- 2. Place wheat berries in a medium saucepan; cover with water to 2 inches above wheat berries. Bring to a boil, reduce heat, and cook, uncovered, 1 hour or until tender. Drain and rinse with cold water; drain well. Place wheat berries in a large bowl; add cucumber and next 4 ingredients (through tomatoes).
- 3. Combine rind and next 4 ingredients (through sugar) in a bowl; gradually add oil, stirring constantly with a whisk. Drizzle dressing over salad; toss well to coat. Stir in cheese. Let stand at least 30 minutes; serve at room temperature.
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