Featured Garden Recipe

Wheat Berry Salad

Recipe Category: 

 Soups & Salads

Servings: 

 8

Yield: 

 1 quart
Ingredients:

wheat berries sprouts

Marinade

1 Tbs olive oil 1/2 Tbs mirin
1/2 Tbs ponzu
1/2 Tbs white wine vinegar
1 tsp Herbamare (or salt and pepper)
1/4 tsp Celtic sea salt

Salad Dressing

1/2 Tbs cilantro oil (see bell pepper recipe for  recipe)
1/2 Tbs dijon mustard
1/2 Tbs fig balsamic vinegar (or plain balsamic vinegar)
1/4 grapefruit juice
1 tsp Herbamare (or salt and pepper)
3/4 Tbs olive oil

Salad

1/4 onion - chop
1/2 cup tomatoes, grape - slice in half
1/2 orange bell pepper - julienne
1/2 red bell pepper - julienne
1 1/2 small cucumbers - chop
3/4 cup arugula (loosely packed)
1/4 cup herbs (e.g., parsley, mint, chervil)
3/4 cup cauliflower flowerets - crumble
1/8 cup olives - slice
1/8 cup beets, pickled - slice

Preparation: 
  1. Toss sprouted wheat berries in marinade.
  2. Mix together wheat berries and salad vegetables.
  3. Make salad dressing by whisking together the cilantro oil, mustard, vinegar, grapefruit juice, Herbamare and olive oil.
  4. Toss salad in salad dressing.
Notes: 

Start this recipe two days in advance to sprout wheat berries.

Wheat Berries Sprouts
  1. Soak wheat berries for 24 hours in purified water.
  2. Drain water and place berries in a strainer. Rinse berries twice a day to sprout them. After about a day and a half, the berries will start getting tails. This is when they are ready.
  3. Rinse a last time and place in a bowl with 1.5 times as much water as you have wheat berries. Cover with a towel at room temperature for a day to ferment. For a souper berry, keep at room temperature for longer (up to two days).
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