Do you have a bucket of soaked wheat berries on your counter, left over from your equinox activities? I do!
I adapted this Mediterranean salad from Madhur Jaffrey’s World Vegetarian “Salad of Whole Wheatberries”. It is a beautiful cookbook. I do not use it often, but I use it when I want something special. And it has my all time favorite recipe for Mulligatawny soup.
(While I’m on the topic of Madhur Jaffrey, her book Seasons of Splendour is beautiful and I use it for teaching the 5th grade Waldorf homeschool curriculum.)
Mediterranean Wheat Berry Salad
3 Tbsp. olive oil
1 onion, finely chopped
2 garlic cloves, peeled and finely chopped
3 cups chopped tomato
1 sweet pepper, chopped ( I used a yellow one from Aldi)
3 cups whole wheat berries, boiled and drained
3/4 cup finely chopped parsley
1 tsp. thyme
1/2 tsp. rosemary
1 tsp. salt
3 Tbsp. lemon juice
Put the oil in a non stick skillet and set over medium heat. When hot put in the onion and garlic.Stir and fry for 2 to 3 minutes, or until the onion has browned a little. Now put in the tomato and sweet pepper. Stir and fry another 3 minutes. Add the drained wheat berries and stir. Add the spices, adjusting to taste. Stir again and remove from heat. Add the lemon juice and stir.
This salad can be served hot, cold or room temperature. It can be used to stuff peppers, squash or tomatoes then baked.
I want to add some thing green to this. So I tossed in some greens from the fridge. But if I could choose…. Arugula? Zucchini? Cilantro? What would you add?