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Cooking Wheat Berries
Rinse 1 cup (250 mL) wheat berries and place in a large saucepan. Cover with at least 4 inches (10 cm) cold water. Bring to a boil, reduce heat and simmer gently, covered, for 1 to 1 1/2 hours, or until tender (wheat berries should be slightly chewy but tender).
Rinse and drain well.
Makes about 2 1/2 cups (625 mL) cooked wheat berries.
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Wheat Berry,
Lentil and
Chickpea Salad
(serves 6)
1 cup (250 mL) frozen green peas, defrosted
1 cup (250 mL) cooked wheat berries
1 cup (250 mL) cooked small green lentils
1 cup (250 mL) cooked or canned
chickpeas
3 green onions, chopped
1/4 cup (50 mL) chopped fresh mint
1 tbsp (15 mL) chopped fresh cilantro
1/4 cup (50 mL) lemon juice
1 tbsp (15 mL) granulated sugar
1 tsp (5 mL) kosher salt
1 tsp (5 mL) pepper
Look for wheat berries at health food stores and some supermarkets (if you can’t find them, use brown rice).
1. In a large bowl, combine peas, wheat berries, lentils, chickpeas, green onions, mint and cilantro.
2. In a small bowl, combine lemon juice, sugar, salt and pepper.
3. Add dressing to salad and toss.
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