Wheat Berry Salad with Walnuts and Cashews
- 1 c Wheat berries
- 10 c Water
- 1 1/2 tb Oil
- 2 tb Orange juice
- 1 tb Red wine vinegar
- 1 ts Coriander, ground
- 1/4 ts Caraway seeds, ground
- 2 Apples, Gravenstein or
- -Granny Smith, halved/cored/
- -cut into small dice
- 2 tb Mint, fresh; fine chopped
- ;salt & pepper to taste
- 1/2 c Cashews; toasted/chopped
1. Place wheat berries and water in a large saucepan. Bring to a boil over
high heat, stirring frequently. Reduce heat to medium and simmer until very
tender, about 1 hour and 10 minutes. Drain and transfer to a large bowl.
2. Add oil, orange juice, vinegar, coriander, caraway seeds, apples, mint,
salt and pepper. Toss well.
3. Just before serving, add cashews; mix well.
NOTE: you may substitute cooked brown rice or coarse cracked wheat for the
wheat berries. But wheat berries add a pleasingly chewy texture.
Source: Chicago Sun Times, November 6, 1996
Posted to MM-Recipes Digest V3 #307
Date: Sat, 9 Nov 1996 20:04:53 +0000
From: Linda Place
high heat, stirring frequently. Reduce heat to medium and simmer until very
tender, about 1 hour and 10 minutes. Drain and transfer to a large bowl.
2. Add oil, orange juice, vinegar, coriander, caraway seeds, apples, mint,
salt and pepper. Toss well.
3. Just before serving, add cashews; mix well.
NOTE: you may substitute cooked brown rice or coarse cracked wheat for the
wheat berries. But wheat berries add a pleasingly chewy texture.
Source: Chicago Sun Times, November 6, 1996
Posted to MM-Recipes Digest V3 #307
Date: Sat, 9 Nov 1996 20:04:53 +0000
From: Linda Place
