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Monday, June 17, 2013

Recipes from 6/10/13

We FINALLY got a week of beautiful weather in Duluth!  Yay!  And, wouldn't 'cha know it, most of our evenings were taken up with social activities this week.  We did get out for one nice 18 mile bike ride and got some significant yard work done on Saturday - finished planting the garden, transplanted the eggplant into their pots on the porch, worked at weed eradication in on of my overgrown flower beds, cultivated the rest of the garden beds and mowed the lawn. 

Not much in the way of new recipes this week though.  Grilled pork chops a couple nights with a side of fresh asparagus.  Yum!  Remaining nights we were eating out. 


Wheat Berry Salad with Goat Cheese  (Ckng Lght July 2009)
My very first introduction to wheat berries came from EatingWell magazine about 10 years ago.  They were very clear in that you don't need to pre-soak your berries.  So I don't.  I simmer for about an hour, hour plus.  You could also cook them in the slow cooker.  So I had the berries cooking away on the stove while I prepped and ate dinner.  After dinner was cleaned up, I started this.  It does come together fairly easily, the berries can be cooling on a cookie sheet while prep work happens.

This was outstanding.  I loved the flavors, I loved how filling it was, I loved the creamy tang of goat cheese against the nutty wheat berries and zucchini.  This will probably end up in my lunch rotation over the summer.  This would also be great for a potluck or picnic. 

Taking a cue from traditional tabbouleh, this dish uses lots of peak-season vegetables, tart lemon juice, and pungent fresh herbs. Serve with toasted pita wedges


• 1 1/4 cups wheat berries
photo from CookingLight.com
• 2 1/2 cups chopped English cucumber (I use a zucchini)
• 2/3 cup thinly sliced green onions
• 1 1/2 cups loosely packed chopped arugula (I used baby spinach)
• 6 tablespoons minced fresh flat-leaf parsley
• 1 pint grape tomatoes, halved
• 1 tablespoon grated lemon rind
• 3 tablespoons fresh lemon juice
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon sugar
• 2 tablespoons extra-virgin olive oil
• 3/4 cup (3 ounces) crumbled goat cheese (or feta)

Preparation
1. Place wheat berries in a medium bowl; cover with water to 2 inches above wheat berries. Cover and let stand 8 hours. Drain.
2. Place wheat berries in a medium saucepan; cover with water to 2 inches above wheat berries. Bring to a boil, reduce heat, and cook, uncovered, 1 hour or until tender. Drain and rinse with cold water; drain well. Place wheat berries in a large bowl; add cucumber and next 4 ingredients (through tomatoes).
3. Combine rind and next 4 ingredients (through sugar) in a bowl; gradually add oil, stirring constantly with a whisk. Drizzle dressing over salad; toss well to coat. Stir in cheese. Let stand at least 30 minutes; serve at room temperature.

Yield: 6 servings (serving size: about 1 1/3 cups)

2 comments:

Dee said...

That sounds really refreshing! Might have to give that one a try. I've had wheatberries at the vegan restaurant, but I haven't tried making them myself.

Karl A. said...

That does sound like a great summer lunch!

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