Summer Wheat Berry Salad

Author: Chef ALLAN SCHANBACHER

Issue: July, 2008, Page 158

Servings: 6

1 cup wheat berries (whole winter wheat)
1 Tbsp. kosher salt
1/4 cup orange-juice concentrate
2 Tbsp. red wine vinegar
1/3 cup extra-virgin olive oil (good quality)
4 to 5 Navel or Minneola oranges, sections removed (visit phg.mag for a visual demonstration)
1 cup dried cranberries
2 cups small diced jicama
1/3 cup chopped chives or scallions
kosher salt and fresh ground black pepper to taste

Photo by werner segarra

1. Place wheat berries in cold water and stir to clean. Discard any hulls and wheat berries that float. Drain and wash again in cold water.
2. Place cleaned wheat berries into medium pot with 6 cups of water. Bring to boil over high heat, reduce to a simmer, cover and cook for 1 1/2 hours or until tender and some have split open.
3. Remove pot from heat, add the salt and mix well. Let stand for 30 minutes. Drain wheat berries and spread out on a sheet tray to cool.
4. In a large salad bowl, add the orange-juice concentrate, vinegar and oil. Whisk together and season with salt and pepper. Set aside.
5. Add the orange sections, cranberries, jicama, chives and cooled wheat berries to the bowl with the vinaigrette and gently toss together. Check seasoning again.
6. Cover and chill in the refrigerator for 1 hour; toss again and serve.

Recipes

Summer Wheat Berry Salad