Make sure to soak the wheat berries two days ahead if you plan to prepare this dish a day ahead. Prep: 5 minutes; Cook: 1 hour; Total time: 1 hour and 5 minutes, plus soaking time.
2. Add remaining ingredients to warm wheat berries, tossing to combine; serve warm or at room temperature.
- Yield: 8 servings (serving size: 1 cup)
Nutritional Information
| Calories per serving: | 214 |
|---|---|
| Fat per serving: | 3g |
| Saturated fat per serving: | 0.0g |
| Monounsaturated fat per serving: | 1g |
| Polyunsaturated fat per serving: | 2g |
| Protein per serving: | 5g |
| Carbohydrates per serving: | 46g |
| Fiber per serving: | 6g |
| Cholesterol per serving: | 0.0mg |
| Iron per serving: | 2mg |
| Sodium per serving: | 156mg |
| Calcium per serving: | 28mg |
Ingredients
2 cups dry wheat berries (about 3/4 pound) (hard winter wheat)
1/4 cup seasoned rice vinegar
2 teaspoons sesame oil
1/2 cup cranberries
1/2 cup dried apricots, chopped
1/2 cup chopped scallions, green part only
3 tablespoons sliced almonds with skin, toasted
1/2 teaspoon freshly ground black pepper
1/2 teaspoon sea salt
Preparation
1. Place the wheat berries in a medium bowl; cover with water by 2 inches. Cover and let stand 8 hours. Drain. Place the wheat berries in a 4-quart pot; cover with water by 2 inches. Bring to a boil, reduce heat, and cook, uncovered, 1 hour or until tender. Drain well in a large sieve; transfer to a serving bowl.2. Add remaining ingredients to warm wheat berries, tossing to combine; serve warm or at room temperature.
