Wheat Berry Tabbouleh
Photo: Ralph Anderson; Styling: Buffy Hargett
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.
How to Make It
Step 1
Soak wheat berries in 12 cups water in a large Dutch oven 24 hours.
Step 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.
Step 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.
Step 4
*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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