Wheat Berry Salad

This is one of our star party dishes. If you make it the day before, however, please add a little fresh orange juice at the last minute. Citrus loses its zip rapidly.

• 1 cup wheat berries
• 1 teaspoon fennel seed
• 1 teaspoon cumin seed
• 1/2 cup raisins, soaked in orange juice
• 1/4 cup dried cranberry, soaked in water
• 1 fennel bulb, chopped in 1/2 inch pieces
• 1 medium zucchini, grated
• 3 scallions chopped
• 1/4 cup minced parsley
• 1/3 cup pecans, toasted and chopped
• 1 Winesap or other sweet apple, chopped in 1/2 inch pieces
• Juice of one orange

VINAIGRETTE

• 1/4 teaspoon powdered cumin
• 1/2 teaspoon salt
• 2 tablespoons red wine vinegar
• Juice of 1 orange
• Grated zest of 1 large orange
• Grated zest of 1 lemon
• 6 tablespoons extra virgin olive oil

METHOD

Soak wheat berries overnight. Remove from soaking water when ready to cook.

Bring 3 1/2 cups water to a boil. Add wheat berries, fennel seed and cumin seed. Cook for 2 1/2 to three hours. The berries will break open when they are close to tender.

While wheat is cooking, prepare vinaigrette. Whisk cumin and salt with vinegar. Add orange juice, lemon and orange zests and olive oil. Whisk to ablend. Set aside.

Half an hour before wheat is finished, put raisins and dried cranberries in water to soak.

Mix together fennel, zucchini, scallions, parsley and pecans. Set aside.

Chop apples and toss immediately with orange juice. This will prevent oxidation, and will give them extra sweetness.

When wheat berries are cooked, drain off extra liquid, and put in serving bowl. Dress with vinaigrette while still warm. Remove raisins and cranberries from soaking liquids and pat dry. Add with all other ingredients to wheat berries, and toss well.

Serves 6 - 8.

recipe from www.inmamaskitchen.com

Contributor: Dave Merrill for Caroline Merrill         back to article on salads - lots of recipes

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