Find wheat berries in the bulk aisle, and get just the amount you need. Toss with cubes of tofu or diced turkey just before serving, if you like. To avoid staining your hands with beet juice, wear kitchen gloves or use the shredding attachment on a food processor.
Home » Recipes » Wheat Berry Salad with Raisins, Beets and Citrus Vinaigrette
2 cups uncooked wheat berries
1/4 teaspoon fine sea salt
1 1/2 tablespoon lemon juice
1 1/2 tablespoon extra-virgin olive oil
2 small raw beets, peeled and grated
1 carrot, grated
3/4 cup seedless raisins
1 small bunch green onions, trimmed and thinly sliced
1/8 teaspoon ground black pepper
Place wheat berries in a large bowl and cover with several inches of cold water. Let soak 8 hours or overnight. Drain and rinse the berries and place them in a large saucepan. Cover by several inches of salted water and bring to a boil. Reduce heat to medium low, cover, and simmer until berries are tender and some break open, about 1 hour. Drain well and set aside to cool.
Zest orange then transfer zest to a large bowl. Add juice of half the orange (save remaining for another use), lemon juice, oil, salt and pepper and whisk to make a dressing. Add cooled wheat berries and toss. Add beets, carrots, raisins and green onions and toss again.
Per Serving:350 calories (45 from fat), 5g total fat, 230mg sodium, 68g carbohydrates, (10 g dietary fiber, 18g sugar), 11g protein.
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