Wheat Berry Salad

Whole wheat berries are a great addition to any salad, but this salad really highlights their texture and nuttiness. Wheat berries are not just for milling for flour, they can be eaten whole just like rice.

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Makes: 4-6 servings6 pie shells

Prep time: 10 minutes

Total time: 1 hour

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Ingredients:

• 2 cups whole wheat berries, rinsed

• 2 cups water or broth

• 1 onion, diced

• 1 Tbsp oil

• 1 Tbsp butter

• 1 sweet potato, diced

• 1-2 tsp onion soup mix

• 1/2 cup walnuts, roasted and chopped

• 1/2 cup craisins, currants, dried cherries

• 1/3 cup oil of choice

• 1/4 cup cherry vinegar, or vinegar of choice

• 2 tsp mustard

• 2 tsp sugar, honey, or maple syrup

• 1/8 to 1/2 tsp red pepper flakes

• salt and pepper to taste

Instructions:

1. Cook wheat berries as you would brown rice, if using a rice cooker, make sure to use the rice measuring cup and recommended water lines. Cook 45 minutes to 1 hours depending on cooking method.

2. In a pan, add butter and oil. Caramelize onion while wheat berries are cooking. Should take about 30-45 minutes. Go low and slow.

3. Dice sweet potato, coat in a light layer of oil and toss with onion soup mix. Roast 15-20 minutes at 425F until cooked through and slightly crispy. Or 400F in an air fryer.

4. Roast or dry pan fry the walnuts to toast them and bring out their flavor. Chop to a medium texture.

5. Combine the dressing ingredients: oil, vinegar, mustard, sugar together.

6. Combine the wheat berries, onions, sweet potato, walnuts, craisins, and dressing. Taste and adjust for salt , pepper and red pepper flakes.

Tips and Notes:

• Use any root vegetables you have on hand.

• This can be served over a bed of greens, or add in chopped sturdy greens like kale or mustard.

• This can be served warm or chilled.