Summer Wheat Berry Salad

Wheat berry is hulled wheat kernel and includes the bran, germ and endosperm, a great source of fiber and protein with a nutty crunchy texture. This is a true raw ingredient, from where flour comes, breads and pastas made. It takes about an hour to cook so plan ahead, cook it the day before at a gentle simmer, check for doneness by tasting for texture. Make extra since they hold well in the freezer.

Experiment with other whole grains found in the market by cooking it simply in simmering water and tossing it into salads, soups, meatloafs, baking, etc. Cook the wheat berries longer for very nutritous gruel, enjoy it like hot oatmeal with honey, fruit and nuts.

Summer Wheat Berry Salad Recipe:

2 cups of cooked wheat berries

1 ear of fresh corn, kernels removed

1 cup tomatoes diced or cherry tomatoes cut in half

1 bunch asparagus, chopped and blanched

1/4 cup fresh chopped dill

3 T olive oil

1 T rice vinegar

2 T fresh lemon juice

salt and pepper

Toss all ingredients together in a bowl.

Add 1/2 cup to 1 cup of diced or crumbled feta cheese as an option.