Wheat berries are not really berries at all, but are the whole-grain form of wheat, much like a kernel of rice. They’re nutrition-packed because the kernel is left intact. Wheat berries impart a pleasant, chewy texture and nutty flavor and won’t turn into mush when mixed with a dressing or moist fruits or vegetables. This delicious salad is vegan-friendly, too!
Cleveland Clinic is a non-profit academic medical center. Advertising on our site helps support our mission. We do not endorse non-Cleveland Clinic products or services. Policy
Ingredients
2 cups wheat berries
2 tablespoons sesame oil
1/4 cup sunflower seeds
1/4 cup toasted almonds
1/2 cup yellow pepper
1/2 cup shredded carrots
1/4 cup dried cranberries
2 peeled fresh oranges, with the segments sliced into cubes
1 teaspoon orange zest
1/4 teaspoon allspice
1/4 teaspoon cinnamon
1/2 tablespoon fresh chopped ginger
1/8 teaspoon salt
2 tablespoons chopped green onion
1/4 teaspoon pepper flakes
1 Chai tea bag
1 teaspoon salt
Directions
- Cook wheat berries as indicated on package.
- While cooking, add Chai tea bag, cinnamon and allspice.
- When al dente, drain excess water and place hot wheat berries in a bowl with orange zest, ginger and dried cranberries. Place in refrigerator for 20 minutes or until cool.
- Add the remainder of the ingredients.
- Mix well and serve.
Nutrition information (per serving)
Makes 6 servings
Calories: 280
Total fat: 6 g
Saturated fat: 0.5 g
Sodium: 360 mg
Protein: 5 g
Carbohydrate: 56 g
Sugar: 2 g
Dietary fiber: 2 g
Potassium: 95 mg
— Donna Setta, AVI Executive Chef
