I’ve been wanting to try wheatberries since they become the it thing on all the healthy living blogs awhile back. I would pick up a container each time I went to Fresh Market and then talk myself out of buying them because I didn’t have a recipe in mind. Well, I finally found a recipe I wanted to try and headed down to Fresh Market… well, wouldn’t you know they don’t sell them anymore. Long story short, I went into a health foods store looking for tempeh (which btw, not a fan. at all.) and they had a wall of bulk foods, foods that I never expected to see in this city. Nutritional yeast, coconut oil, an entire wall of Bob’s Red Mill flour, things that my dreams are made of.
I told you all this just to let you know that I’m excited to start experimenting with things like vegan cooking/baking and gluten-free baking now that I have a good place to buy supplies for cheap. So send me your favorites!
So the wheatberries? Love them. They’re super chewy and really took on the wine flavor in this dish. And anything with mushrooms is an instant favorite around here.
Warm Wheatberry Salad
adapted from Whole Living
1 cup wheatberries
1 tablespoon extra-virgin olive oil
1/2 cup chopped white onions
1 cup sliced mushrooms
1/2 cup white wine
2 teaspoons coarsely chopped parsley
Kosher salt and freshly ground black pepper
Place the wheatberries in a strainer and rinse under cold water. In a large pot, combine the wheatberries in 2 1/2 quarts of salted water and cook for 50 minutes, or until al dente. Drain and set aside.
Heat the olive oil in a skillet over low heat. Add the onions and cook until translucent, about 3 minutes. Stir in the mushrooms and add the white wine. Simmer for 10 minutes. Add the onions and mushrooms to the wheatberries in a medium bowl. Toss with the parsley, season with salt and pepper to taste, and serve warm.