While getting back into my weekly meal planning for work, I decided this week I would pick one of my summer favorites.
Veggie Wheat Berry Salad
Cook Time: 1 hour
1 cup wheat berries, preferably the soft wheat variety
1 lb tomatoes, finely chopped
1 green bell pepper, finely chopped
1 cucumber, halved lengthwise, seeded and finely chopped
3 celery stalks, cut lengthwise into thirds and finely chopped
1/2 small red onion, finely chopped
2 Tbsp olive oil
2 Tbsp fresh lemon juice
2 Tbsp red wine vinegar
2 tsp Worcestershire sauce
1/2 tsp salt (optional)
Several dashes hot red pepper sauce
1. Soak wheat berries in a big bowl of cool water for at least 8 hours (up to 16 hours max). Drain them in a fine-mesh sieve or colander. Pour wheat berries into a large saucepan, fill it about two-thirds of the way with water, and bring to a boil over high-heat. Reduce the heat to medium and simmer until grains are tender with some chew still left, about 1 hour. Drain, then run under cool water to bring wheat berries to room temperature. Drain thoroughly.
2. Put cooked wheat berries in a large bowl and stir in remaining ingredients. Set aside to marinate at room temperature for 20 minutes before serving.
I will generally take 1 cup of wheat berries and soak them in water overnight in a covered dish in the refrigerator. Cooking time has taken anywhere from 1 hour to 1.5 hours. The recipe calls for 2 teaspoons of Worcestershire sauce, but I add 2 tablespoons. I also opt to leave out the hot red pepper sauce. Finally, I do not leave out to marinate at room temperature. I immediately put mine in the refrigerator.