 Toasted walnut oil complements the nuttiness of cooked wheat berries in this colorful dried fruit and grain salad.
Cook time: 1 hour
Prep time: 15 minutes
Ingredients
1 cup wheat berries, uncooked
3 cups water
1/8 teaspoon salt
1 can (15-ounces) garbanzo beans, drained
1 cup slivered fresh snow peas
1/2 cup Sun-Maid California Apricots, thinly sliced
1/2 cup Sun-Maid Cape Cod Cranberries
1/4 cup sliced green onion
3 tablespoons toasted walnut oil
1 tablespoon lemon juice
1/2 teaspoon salt
1/4 teaspoon ground black pepper
Directions:
COOK wheat berries in a large saucepan with 3 cups water and 1/8 teaspoon salt.
BRING to a boil.
COVER, reduce heat and simmer 45 to 60 minutes until tender.
DRAIN any remaining water.
COOL.
COMBINE cooked wheat berries, garbanzo beans, snow peas, apricots, cranberries and green onion in a medium bowl.
WHISK oil, lemon juice, salt and pepper in a small bowl.
POUR over wheat berry mixture and stir to coat.
SERVE room temperature or refrigerate up to 3 days.
Makes 8 servings.
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