Rye and Wheat Berries With Celery and Apples

Sending
(0)
  • Prep-time: / Ready In:
  • Makes 6 cups

Tender, chewy wheat berries mingle with crunchy celery and sweet apples and raisins in this refreshing side dish. This recipe can be adapted to accommodate what’s in season or what’s in your pantry and refrigerator. Switch up the grains, fruit, and herbs—try barley in place of one of the grains here, or pears in place of apples, for instance—and you’ll have an entirely different result that is just as easy to put together and equally delectable.

Ingredients

  • ¼ cup wheat berries
  • ¼ cup rye berries
  • 3 tablespoons lemon juice
  • ⅛ teaspoon cayenne pepper
  • ⅛ teaspoon ground cumin
  • Sea salt, to taste
  • 2 sweet, juicy apples, such as Gala or Fuji, cut into 1-inch pieces
  • 3 stalks celery, cut into 1-inch pieces
  • ¾ cup finely chopped fresh parsley
  • ¼ cup golden raisins

Instructions

  1. In a small bowl combine wheat and rye berries and enough water to cover generously. Let stand 2 hours; drain. In a small saucepan bring 3 cups water and the drained berries to boiling; reduce heat to medium. Cook, covered, 30 minutes or until grains are softened. Drain and cool.
  2. In a small bowl whisk together lemon juice, cayenne pepper, and cumin. Season with salt.
  3. Transfer grains to a large bowl. Stir in apples, celery, parsley, and raisins. Drizzle with lemon juice mixture; toss to coat. Serve at room temperature or chilled.

Learn to cook the FOK way.

Master the essential skills and techniques to create delicious oil-free, plant-based meals at home. Spots are limited.

Enroll Today

Find new favorite recipes.

Our chefs add new plant-based recipes every week to keep mealtime exciting and satisfying.

Get the App
description
about the author

Darshana Thacker

Darshana Thacker is chef and culinary project manager for Forks Over Knives. A graduate of the Natural Gourmet Institute, she is the author of Forks Over Knives: Flavor! She created the recipes for Forks Over Knives Family and was a lead recipe contributor to the New York Times bestseller The Forks Over Knives Plan. Her recipes have been published in The Prevent and Reverse Heart Disease Cookbook, Forks Over Knives—The Cookbook, Forks Over Knives: The Plant-Based Way to Health, and LA Yoga magazine online. Visit DarshanasKitchen.com for more.

see more from this author
description
Free Download

7 Keys to Success on a Healthy Vegan Diet

Get tried-and-true strategies to make your plant-based diet easy and enjoyable.

More from Forks Over Knives

Join our mailing list

Get free recipes and the latest info on living a happy, healthy plant-based lifestyle.

Thank you! You have been successfully subscribed.