- 2½ cups wheat berries, soaked overnight
- ¼ cup plus 2 tablespoons apple cider vinegar
- ¼ cup brown rice syrup
- 2 celery stalks, thinly sliced
- ½ cup chopped green onion (white and green parts)
- 2 tablespoons minced tarragon
- 1 Bosc pear, cored and diced
- ½ cup fruit-sweetened dried cranberries
- Salt and freshly ground black pepper to taste
Wheat berries are one of the heartiest grains, which gives them a long cooking time along with their exceptional health benefits. Use quinoa or millet for a gluten-free (and somewhat quicker-cooking) alternative.
Bring 5 cups water to a boil in a medium saucepan and add the wheat berries. Return to a boil over high heat, reduce the heat to medium, cover, and cook until the wheat berries are tender, about 1¾ hours. Drain the excess water from the pan and rinse the berries until cool.
Combine all the other ingredients in a large bowl. Add the cooled wheat berries and mix well. Chill for 1 hour before serving.
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Chef Del Sroufe is co-owner and executive chef of Wellness Forum Foods, a whole-food, plant-based meal delivery and catering service in Columbus, Ohio. He is the author of Forks Over Knives – The Cookbook and Better Than Vegan. Del teaches cooking classes and helps people transition to a healthy plant-based diet.View all contributions by Del Sroufe