Summer Wheatberry Salad

Summer Wheatberry Salad
Photo by Mark Thomas


  • 1 Tbs. white-wine vinegar
  • 1 bay leaf
  • 2 Tbs. fresh lime juice
  • ½ to 1 tsp. finely minced garlic
  • ½ cup chopped artichoke hearts
  • 6 cups water (or vegetable or chicken stock) with ½ tsp. salt
  • 2 Tbs. chopped fresh basil or cilantro
  • + 9 more ingredients
    • ¼ cup sliced almonds, toasted
    • Salt and freshly ground pepper to taste
    • 3 Tbs. sliced scallion (white and green parts)
    • ¼ cup diced roasted red bell pepper
    • 2 Tbs. capers, drained and chopped
    • ½ cup quartered cherry tomatoes
    • ¼ cup fruity olive oil
    • 1 cup soft wheatberries
    • Young greens such as arugula, red mustard, cress, mizuna, or a mix

In a heavy saucepan with a lid, combine the wheatberries, water or stock, salt, and bay leaf. Bring to a boil and then simmer partially covered until the wheatberries are pleasantly chewy, which may take anywhere from 50 to 90 min. Remove the pan from the heat, discard the bay leaf, and let the b...

View full recipe at Fine Cooking


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