Wheat, Berry & Beet Salad

I love reader questions. This next recipe is the result of a question on how to prepare wheat berries in the Aroma Rice Cooker. If you have followed this blog for a while, you probably already know that I live for a challenge. And this presented a challenge I was eager to meet head on. I am also a sucker for a new recipe or ingredient— I mean I tend to really go crazy over new and original ingredients. I don’t make just one, two or even three recipes trying out the new ingredient; I continue to cook with the ingredient until nobody wants to eat it anymore. This happened with quinoa a few years back. My husband still shakes his head when the word is mentioned. There are many others and I think I’ll have to add wheat berry to the list. Only this time I should probably warn my family…

The texture of the cooked wheat berry is just so chewy and delicious that it goes great with salads, soups, by itself… or pretty much with anything! You may not recognize the name wheat berry, but you know what this grain is for sure since it’s the unpolished and unprocessed form of wheat flour. If you’re too busy to grind your own flour for baking then you’ve most likely not paid too much attention to this kernel. However, with its potent nutritional goodness and ease of cooking it should be a staple in every home. A cup of cooked wheat berries is loaded with fiber and iron— and did I mention it’s easy to cook?

You can cook this slightly nutty and chewy grain ahead of time and add it to any salad or soup for additional texture and nutrition.

Ingredients
2 cups of wheat berries
4-5 beets, roasted
1/4 cup of green onions, chopped
1/4 cup of fresh parsley, chopped
2 tbsp of fresh dill, chopped
2 tbsp of lemon juice
1 tbsp of lemon peel, grated
2 tbsp of olive oil
2 tbsp of pepita seeds or any seed of your choice
salt and pepper

Directions
Soak wheat berries for 1 hour in cool water and rinse. In the Aroma Rice Cooker mix the soaked wheat berries with water up to the “Level 2” marking inside the inner cooking pot. Set to its Brown Rice setting and let the rice cooker run its cycle. In the meanwhile wash beets, wrap them in foil and bake them in the oven at 400 degrees Fahrenheit for 35 minutes or until soft. Let cool and then peel the beets and cut them into quarters. Mix olive oil, lemon juice and lemon peel with the herbs and green onion and season with salt and pepper. Add the warm wheat berries to the dressing and mix well. Assemble the salad with beets, wheat berry mix and top with pepita seeds.

 

Over to You
What’s your version of a healthy salad? Share and inspire us!

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