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.

Recipe by Southern Living May 2006

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Credit: Ralph Anderson; Styling: Buffy Hargett

Recipe Summary

prep:
20 mins
cook:
1 hr
additional:
1 day
total:
1 day
Yield:
Makes 12 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Soak wheat berries in 12 cups water in a large Dutch oven 24 hours.

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  • 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.

  • 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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