Herbed Wheat Berry Salad With Apricots And Almonds
35
- Prep Time40 min
- Total Time50 min
- Makes6 servings
(Recipes and food styling by Eshun Mott; produced by Aimee Nishitoba; photography by Christie Vuong; prop styling by Madeleine Johari)
Satisfyingly chewy and high in protein, wheat berries make a great base for a room temperature side dish. This salad keeps well and leftovers are great for lunch, but we recommend assembling it right before serving for the best flavour and texture.—Eshun Mott
Ingredients
2 cups hard wheat berries
3 tbsp extra-virgin olive oil
2 tbsp apple cider vinegar
2 tsp honey
salt and pepper, to taste
1/2 cup chopped toasted almonds
1/2 cup chopped dried apricots
1/2 cup chopped parsley
1/4 cup chopped mint
1/4 cup chopped green onion
Instructions
Bring a large pot of salted water to a boil. Add wheat berries and return to a simmer. Cook until grains are tender, 30 to 40 min. Drain and spread out on a rimmed baking sheet to cool completely.
Whisk oil, vinegar and honey together in a large serving bowl. Add wheat berries and stir. Season with salt and pepper. Add most of almonds, apricots, parsley, mint and green onions (reserving a little of each). Just before serving, sprinkle with reserved ingredients.
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