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Photo: Ralph Anderson; Styling: Buffy Hargett Photo by: Photo: Ralph Anderson; Styling: Buffy Hargett

Wheat Berry Tabbouleh

Find hard red or white wheat berries at health food stores, specialty grocery stores, and some supercenters. Visit www.bobsredmill.com to locate a store near you or to order the berries online. This fabulous side dish is great cold, warm, or at room temperature.

Southern Living MAY 2006

  • Yield: Makes 12 servings
  • Cook time: 1 Hour
  • Prep time: 20 Minutes

Ingredients

  • 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

Preparation

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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Wheat Berry Tabbouleh Recipe

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