I haven't exactly been clamoring to get wheat berries in my life, but it was still cool to finally make their acquaintance. This recipe from Chow features the grain in a summery little salad with currants, pistachios, and some spicy harissa. The wheat berries are simply cooked until tender in simmering water, which should take less than an hour. They come out kind of tasting like couscous, meaning they still have a little bite to them.
It's odd that wheat berries kind of taste like couscous, because that's exactly what this salad reminds me of. It's the kind of dish that feels good to have in the fridge, ready for a quick snack or a nice little side for a main meal.
If you're planning on making this the bulk of a dinner, do what I did and pair it with Savory Mint Lamb Chops. The luscious lamb helps give this dish some teeth.
- 2 cups soft wheat berries, rinsed
- 1/4 cup low-fat Greek yogurt
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon Harissa
- 4 teaspoons lemon juice, freshly squeezed
- 1/2 cup carrots, diced
- 1/2 cup pistachios, roasted and salted, chopped
- 1/4 cup currants
- 1/4 cup mint, finely chopped
- 2 tablespoons shallot
Add the wheat berries to a large pot. Pour in 7 cups of water and turn the heat to high. When boiling, cover, reduce heat to a simmer, and cook for 45 minutes to an hour. They should be tender but still chewy. When done, drain in a colander, rinse with water to cool, and then let drain again.
Whisk together the yogurt, olive oil, harissa, and lemon juice in a large bowl. Add the wheat berries, carrots, pistachios, currants, mint, and shallot. Stir well and season with salt to taste.