A Southern Grace: Blueberry and Wheat Berry Salad

Blueberry and Wheat Berry Salad


Makes about 6 cups

  • 1 cup hard red spring wheat berries
  • 3-1/2 cups cold water
  • 2 teaspoons salt, divided use
  • 1/4 cup freshly squeezed lemon juice
  • 1 tablespoon olive oil
  • 1 cucumber, peeled and diced
  • 1 cup blueberries
  • 1 cup chopped fresh mint leaves
  • 1 cup chopped flat-leaf parsley
  • 1 (15-ounce) can chickpeas, drained and rinsed thoroughly
  • 4 ounces mozzarella cheese, cbed
  • 1/2 cup sliced almonds, toasted
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground pepper
To prepare wheat berries: Sort through wheat berries carefully, discarding any stones.
Rinse well under cool running water.
Place in a large heavy saucepan and add water and 1 teaspoon salt.
Bring to a boil over high heat, then reduce heat, cover, and simmer gently, stirring occasionally, for 50 minutes to 1 hour, until tender.
Drain and rinse; let cool to room temperature.
To prepare the salad: Combine cooled wheat berries, lemon juice, oil, cucumber, blueberries, mint, parsley, chickpeas, cheese, and almonds in a large bowl; stir gently.
Season with salt and pepper to taste.
Refrigerate for at least 30 minutes to allow the flavors to combine. The flavor will improve after several hours in the fridge.
Serve cold or at room temperature.

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