Wheatberry Salad with Walnuts and Goat Cheese

by Sarah (photos by Johnny Hoffner)

I discovered wheat berries a few years ago at a summer picnic; the recipe was simple, but the wheat berries themselves are what got my attention.  The texture, the gorgeous golden brown color, the satisfying flavor – I was hooked!

Something this yummy and healthy has to be difficult, right?  I’m here to tell you that it’s not; it’s easy, makes a beautiful meal and takes far less expertise than I thought it did.

First of all, find some wheat berries.  You might find them in a bulk section at your local grocery store; here in the Twin Cities, go to Rainbow and you’ll see them where the other grains/nuts are located.   They’re usually called hard winter wheat – they look like seeds – brown, hard, uninviting.  But just wait!  Put a cup of them in a big pot, cover with water, throw a healthy pinch of salt it and let it come up to a boil.  Cover it, reduce the heat to medium-low, and go read a book, play with your kids or drink a pre-dinner glass of wine.  Come back an hour later and uncover your pot to find a mound of little golden balls, plumped up and ready to be your dinner!  At this point, your creativity can take over.  Wheat berries are a wonderful vessel for fresh veggies, herbs, and cheese.  I promise – you’ll be hooked too!

1 c uncooked wheat berries

pinch of salt

1/4 c walnuts, toast them about 8 minutes in a 400 degree oven, then chop them up to small pieces

2 T olive oil, maybe a bit more

2 T fresh lemon juice

2 t honey

1/2 t coriander

1/2 t grated peeled fresh ginger

3/4 c golden raisins

1/3 c thinly sliced green onions

3 T fresh cilantro

3 oz crumbled goat cheese

Follow the procedure above for prepping your wheat berries.  Make the dressing while they’re finishing up.  Combine the oil, juice, honey, coriander, ginger and another pinch of salt in a big bowl.  Whisk it all together and then drain the water off your finished wheat berries.  Add the hot wheat berries to the bowl, along with the raisins.  Stir it all up and let it sit for about 15-20 minutes until fairly cool.  Then, add everything else, leaving a small about of goat cheese to sprinkle on top.  It’s amazing!

** this is a recipe adapted from Cooking Light**