Name: Autumn Wheat Berry Salad
Prep time: 5 min
Cook time: PT1 3/4H
Total time: PTOVERNIGHT
Ingredients: 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

Prep-time: 5 minutes / Ready In: Overnight / Cook Time: 1 3/4 hours
Serves 4
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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.

From Forks Over Knives — The Cookbook

By Del Sroufe, Nov 20, 2013

Ingredients

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

Instructions

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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about the author

Del Sroufe

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.

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