Curried Wheat Berry Salad

My first foray into Raising the Salad Bar– I wasn’t sure where to start- lots of good looking things.  I decided to try something I have never used before- the wheat berry.

Wheat berries cook for about an hour and a half- so plan accordingly, but once they are cooked, this salad comes together in a snap- and could be made earlier in the day (or earlier I suspect) and keep quite well.  IMG_3601

Wheat berries, raisins, scallion and celery all combine in a bowl.

IMG_3594

Dressing is just lime, curry, olive oil, and salt.

IMG_3604

It goes on top and get mixed together.

On the plate sprinkle with pistachios or toasted sliced almonds- which is what I used because we had them on hand.    You can also throw some unsweetened coconut on- but we didn’t have that so I didn’t bother.

IMG_3611

Now I will be the first to admit that this is not a beautiful salad.  I told Mark it looks like a potluck salad I would be avoiding- but let me tell you- it was delicious.

delicious.

So simple and satisfying.  The wheat berries add a nice chew and the almonds a crunch.  I wish I had doubled this recipe- at least.  I could have had it for lunch for days.

Next time.

IMG_3628

This entry was posted in Kitchen Diaries, Salad. Bookmark the permalink.

One Response to Curried Wheat Berry Salad

  1. Pingback: Chickpea, Watercress and Mango Salad with Lime-Curry Vinaigrette | Seattle Cooking Club

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s