Wheat Berry Salad
A grain salad with dried cranberries, black-eyed peas, mint and Feta cheese.
Equipment
- 1 Two quart sauce pan
- knife and cutting board
- measuring cup and spoons
- 1 large bowl
Ingredients
- 1 cup whole wheat berries (3 cups cooked)
- 1/2 to 3/4 cup dried cranberries
- 1 15 oz. can of black-eyed peas, drained or 2 cups cooked B.E.peas
- 1/2 cup red onion,chopped
- 1/2 cup olive oil
- 1/2 cup lemon juice
- 1 1/2 TBLS Dijon mustard
- 1 tsp. black pepper
- 1 cup fresh mint, chopped OR 2 TLBS. dried mint
- 3/4 cup Feta cheese, crumbled
Instructions
- Cook the wheat berries: Put 1 cup of wheat berries and 3 cups of water in your pot. As soon as it boils, turn it down to medium so that you get a slow boil. Set your timer for 45 minutes. When the timer goes off, check to make sure you have enough water, and cook for another 15 or 20 minutes. Taste the wheat after 60 minutes. If it's still too chewy for your taste, give it another 10 or 15 minutes. If you are cooking winter wheat, it may need 2 hours to be soft enough. When the wheat is cooked, let it sit for 30 minutes, dump any extra water off and Put it in your bowl.
- Mix the oil, lemon and mustard together, add it to the bowl. Chop the mint and red onion, add it to the bowl. Add the rest of the ingredients and mix well. Serve cold.