On a trip to visit our good friends, I sampled this recipe and fell in love! It is delicious and healthy and another great way to incorporate some food storage into everyday eating. So what do you say? Let's rotate some of that food storage before it goes bad! I like to eat it for breakfast but it's called a salad hmmm I think that it great both ways; what do you think?
Since I neglected to take a pic of my batch
Fruit, Nut, and Wheat Berry Salad
(this is breakfast to me!:))
2 cups cooked wheat berries
1/2 cup pecans, coarsely chopped
1/3 cup dried cranberries
1 large crisp apple, cored and diced
Dressing:
2 Tbsp Apple cider vinegar
1 Tbsp honey or agave
1/4 tsp black pepper (optional)
3 Tbsp vegetable/canola oil (don't try to substitute EVOO I know this from a sad mistake.)
1/4 tsp salt
Zest the orange into a large serving bowl. Then juice the orange into a small separate bowl and toss in the cranberries. Let the mixture sit at room temperature for 20 minutes. Mix the wheat berries, diced apple, and pecan halves in with the orange zest. Drain the cranberries, reserving the juice, and toss them in to the wheat berry mixture. Mix the reserved orange juice, vinegar, oil, honey, salt and pepper. Pour over the salad and mix well. You must must must cover and refrigerate for at least an hour to blend the flavors. It's a huge temptation to just dig right in but I promise your patients will be handsomely rewarded! This salad makes an excellent breakfast and is great as a left over because the flavor just gets better and better.
Basic Cooked Wheat Berries:
1 cup wheat4 cups water
1 tsp salt
Place in 4-6 quart slow cooker. Turn on high and cook for 3-4 hours or until the wheat is chewy. Drain off any excess water. You could cook it overnight on low but I don't recommend it because if you over cook it then things aren't pretty. The wheat can be refrigerated for 3 days or up to 2 months in the freezer.