Storing wheat grains and wondering what to do with them? Wheat Berry Salads will change the way you think about stored grain forever.
Wheat Berry Salad with Melon & Feta*
1 cup dried wheat
2 cups chicken or vegetable broth
3 Tbs extra virgin olive oil
2 Tbs white wine vinegar
1/2 tsp Kosher salt
1/2 tsp freshly ground black pepper
1/2 tsp tomato paste
1 1/2 cups cooked wheat berries
1 cup sliced English cucumber
1 cup chopped watermelon
1 cup grape tomatoes, halved
3 Tbs chopped fresh mint
2 oz feta cheese, crumbled (about 1/2 cup)
2 Tbs unsalted sunflower seed kernels
Wash and soak wheat overnight. When they absorb the water they become wheat berries. Set Sun Oven out to preheat. Bake wheat berries for two hours at 350ºF or until tender and water has absorbed. Yields 2.5 – 3 cups cooked berries.
Combine first 5 ingredients in a large bowl, stirring well with a whisk. Stir in
wheat berries, toss to coat. Stir in cucumber, watermelon, tomato, and mint; toss to
coat. Sprinkle with cheese and sunflower seeds.