Barley and Wheat Berry Salad with Chickpeas, Apples and Feta
Thanks to my friend, Cindy, for sending this recipe along for the Calgary Herald’s “swerve” magazine.
photo: Calgary Herald's "swerve" magazine
As the article’s author, Julie Van Rosendaal advises:
Don’t let a lack of spring greens stop you from making a zippy salad. Beans and grains make a delicious base for a salad when spring greens haven’t quite poked through the ground yet. Nutty wheat berries are well worth seeking out. They’re similar to barley but mahogany-coloured and smooth with a little more chew, and they make a great foundation for a salad. They do need a presoak, but if you’re pressed for time skip that stage and just leave them on the boil a bit longer. If you like, replace the wheat berries with brown rice, which can be cooked along with the barley—no need for presoaking.
Apr 4th
Hi Diana,
Is Winter Wheat the same as Wheat Berries?
I inherited a jar from my neighbour and would love to put it to delicious use
Apr 4th
Hi, Sonja.
Good question! What do they look like? I’ve searched the net to find out, and have found sites that make reference to winter wheat berries, so maybe they are the same. Sorry I don’t have a definitive answer for you.
Almost any edible grain can be cooked in hot water until tender and, if it were me, I’d give it a try.
Thanks, and good luck.
Diana