Wheat Berry Salad with Carrots and Raisins

I’ve had wheat berries on the brain, big time. It’s like the universe knew, too, because as I was reading blogs last week I came across this one on Oh She Glows for Carrot Raisin Spelt Berry Salad (you can swap the spelt for wheat berries) which she adapted from Leslie Beck’s Carrot Wheat Berry Salad, which she apparently adapted from Cooking Light. I had all the ingredients on hand and couldn’t wait to get home to whip up a batch, but wanted to adapt it myself a little more and cook the wheat berries in our rice cooker.

So this is my (adapted) version.

Ingredients:

  • 2 cups uncooked wheat berries, rinsed
  • 4 cups water
  • 5 medium sized carrots, peeled and chopped into small 1/4” pieces
  • 2 garlic cloves, minced
  • 1/4 cup fresh lemon juice
  • 1 Tbsp Balsamic vinegar
  • 2 tsp ground cumin
  • 2 tsp paprika
  • 1 cup jumbo raisins
  • salt and pepper to taste
  • small bunch of parsley, stems removed and minced

 

DSC_1291

I put the wheat berries, water, garlic, vinegar, and lemon juice in the rice cooker and set-it-and-forget-it. Typically it takes 1-2 hours to fully cook that much grain in the rice cooker, but at close to 2 hours the berries weren’t even close to done. I think it was because of that extra bit of liquid from the lemon juice.

Once the wheat berries were close to cooked, I added the carrots and raisins, closed the lid, and let it cook some more. The raisins nearly tripled in size! They basically turned back into plump, juicy grapes after soaking up so much moisture. I loved it!

Once everything was cooked, I mixed in the cumin, paprika, salt, pepper and parsley.

DSC_1294

Chew, chew, chew. Wheat berries are so chewy and that’s what I love about them. Their texture is dense with a little bit of oomph to it, setting them apart from basic grains like rice or couscous. I loved the slightly sweet and sour mix from the lemon juice and raisins, and the hint of freshness from the parsley.

If you decide to make this and don’t have a rice cooker, cook the wheat berries according to the package directions along with the lemon juice like I did, but cut the water by ¼ of a cup. Add in the carrots and raisins a few minutes before the wheat berries are done cooking, like I did, so you don’t have to cook them separately.

DSC_1300

This dish was tasty hot and cold, and was so satisfying thanks to the heartiness of those wheat berries.

Do you have a favorite wheat berry recipe to share? I’m looking for more!

leave a comment

Italian Spaghetti and Meatballs

Italian Spaghetti and Meatballs

When Funk and I went to Tuscany in the summer, we picked up a big packet of tomato sauce seasonings. Pasta and sauce never really excite me, so I figured with some fragrant flavors reminiscent of the best vacation of our lives, we could kick basic pasta and sauce up a notch. Because the instructions,show me more

Vegan Thumb Print Cookies

Vegan Thumb Print Cookies

Last week I was googling around for some vegan Hamentashen recipes, since Purim was over the weekend and I thought it’d be fun to be festive. Let me tell you – there are very few veganized versions out there! But I landed on this one from Coconut & Lime and it looked easy enough: flour,show me more

Attune Foods: What Matters Most Photo Contest

Attune Foods: What Matters Most Photo Contest

What matters most to you? Is it your family? Your dog? Your vacation days or the few minutes each day you hit the yoga mat? For me, in no particular order, it’s my family and friends, Funk, my health (and their health), cooking and eating good food, my home in it’s super sweet location thatshow me more

Curried Shrimp and Mango Soup

Curried Shrimp and Mango Soup

Note: I just got a Mac (yay!) and it doesn’t work with my usual blogging program so I’m trying to figure out how to get my pretty layouts back. In the meantime, I leave you with this poorly laid out post that I can’t figure out how to fix. Whoopsie! I’m slightly embarassed to hitshow me more

Dining in the Dark Boston

Dining in the Dark Boston

Last week, in honor of National Dietitian Day, I – along with the Membership Committee for the Massachusetts Dietetic Association – organized a Dining in the Dark event at the Hampshire House in Boston’s Beacon Hill. I heard about “dark dining” a few years ago when it became trendy in major cities, but when myshow me more

Guest Post: Curried Butternut Squash Soup

Guest Post: Curried Butternut Squash Soup

This Curried Butternut Squash and Sweet Potato Soup is brought to you by Amory! I love curry and one of my favorite dishes is a homemade, super easy curried butternut squash and sweet potato soup. You can pretty much add anything you want or have left over to this soup and it will only makeshow me more

Food Filled Birthday

Food Filled Birthday

I’ve finally digested all the delicious eats from my birthday weekend. I’m a lucky girl with such wonderful friends to ring in my 29th. I kicked off the weekend with ladies’ night at the Golden Temple for the best Chinese restaurant (and drink menu) I’ve ever been to. Recognize that martini sipping gal from theshow me more

Raw Organic Cafe

Raw Organic Cafe

Last Tuesday I played hookey with Elizabeth and took a day trip out to Beverly, MA for a raw lunch and curly hair cut at Cala Renee Salon (the raw lunch was not at the curly hair salon!). Elizabeth had been to the Organic Garden Cafe before, and I had tried some of their catered meals in theshow me more

National Nutrition Month: Top Foods You're Not Eating

National Nutrition Month: Top Foods You're Not Eating

It’s March and that means not only is it my Birthday Month, but it’s also National Nutrition Month! For dietitians like me, this is exciting stuff. We wait all year to have our own month, and even a National Dietitian Day on March 9th! This is our superbowl. Kidding. Sort of. This year’s theme isshow me more