Wheat Berry Tabbouleh
Photo: Ralph Anderson; Styling: Buffy Hargett
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- 3 cups hard wheat berries*
- 12 cups water
- 2 medium tomatoes, seeded and chopped
- 1 cup pine nuts, toasted
- 2/3 cup chopped dried apricots
- 2/3 cup chopped dried mango
- 2/3 cup sweetened dried cranberries
- 2/3 cup golden raisins
- 2/3 cup chopped fresh cilantro
- 1/3 cup diced celery
- 1/3 cup fresh lime juice
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1 teaspoon freshly ground pepper
- Garnish: fresh parsley sprigs
- 1. Soak wheat berries in 12 cups water in a large Dutch oven 24 hours.
- 2. Bring wheat berries and soaking water to a boil over medium-high heat. Reduce heat, cover, and simmer 45 to 50 minutes or until tender. Drain wheat berries, and cool.
- 3. Stir together wheat berries, tomatoes, and next 11 ingredients until well blended. Serve immediately, or cover and chill up to 2 days. Garnish, if desired.
- *3 cups quick-cooking barley may be substituted for wheat berries. Sauté barley in 2 Tbsp. hot olive oil in a Dutch oven over medium-high heat 5 to 6 minutes or until barley is lightly browned. Stir in 6 cups water. Bring to a boil over medium-high heat; reduce heat, cover, and simmer 10 to 12 minutes or until tender. Remove from heat, and let stand 5 minutes. Drain barley, and cool. Stir together barley, tomatoes, and next 7 ingredients. Stir in lime juice and next 3 ingredients just before serving. Garnish, if desired.
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