My friends know I like to cook, so sometimes they send me recipes. This recipe was from an old friend, and her husband is the chef in the family. He found this recipe, and they liked it so much, she sent it to me to try. The result? It was fantastic! Thanks for another recipe using wheat berries! Yum!
As far as using a pressure cooker – this is the best way to cook wheat berries! For me, they almost never cook enough on the stove-top or even in my rice cooker, so the pressure cooker is the way to go. Don’t be afraid to use the pressure cooker – it makes so many things (wheat berries, lentils, beans), *SO* much easier to cook!
Spanish Wheat Berry Salad
Adapted from Vegetarian Times, Oct 2009
2 Tbsp olive oil, divided
1 1/2 cups wheat berries, rinsed and drained
1 Tbsp sherry vinegar
1 Tbsp lemon juice
1 clove garlic, minced
1 medium red bell pepper, chopped
1/4 cup chopped shallots
1/4 cup chopped flat-leaf parsley
1 oz shaved Manchego cheese* (optional)
1. Heat 1 Tbsp oil in 6-qt. pressure cooker over medium-high heat. Add wheat berries, and sauté 5 minutes, or until toasted. Add 4 1/2 cups water. Lock lid in place. Bring to high pressure over high heat. Reduce heat, and cook 30 minutes. Remove from heat, and release pressure using automatic pressure release, or wait until pressure goes down on its own. Drain wheat berries.
2. Whisk together remaining 1 Tbsp oil, vinegar, lemon juice, and garlic in large bowl. Season with salt and pepper, if desired. Add wheat berries, bell pepper, shallots, and parsley, and toss to combine. Season with salt and pepper, if desired. Sprinkle with cheese, if using.
Total Fat: 5.6 g
Cholesterol: 0.0 mg
Sodium: 3.7 mg
Total Carbs: 3.2 g
Dietary Fiber: 7.5 g
Protein: 6.5 g