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!
Ingredients
2 cups wheat berries
2 tablespoons sesame oil
¼ cup sunflower seeds
¼ cup toasted almonds
½ cup yellow pepper
½ cup shredded carrots
¼ cup dried cranberries
2 peeled fresh oranges, with the segments sliced into cubes
1 teaspoon orange zest
¼ teaspoon allspice
¼ teaspoon cinnamon
½ tablespoon fresh chopped ginger
1/8 teaspoon salt
2 tablespoons chopped green onion
¼ 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 & 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.
Nutritional analysis per serving
Serves six
Calories 280
Fat 6 g
Saturated fat 0.5 g
Sodium 360 mg
Protein 5 g
Carbohydrate 56 g
Sugars 2 g
Dietary fiber 2 g
Potassium 95 mg
Source: Donna Setta, AVI Executive Chef