San Diego State University’s Blueberry/Wheat Berry Salad
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Credit: David McHugh, Executive Chef, San Diego State University Dining Services, San Diego
The National Culinary Review, June 2011
1½ cups hard winter wheat berries
½ cup finely chopped celery
½ cup finely chopped flat-leaf parsley
¼ cup finely chopped scallions, with some green
3 T. fresh lemon juice
2 T. vegetable oil
¾ t. salt
¼ t. white pepper
1½ cups fresh blueberries
½ cup dried blueberries
½ cup walnuts, toasted, chopped
Method: Rinse and drain wheat berries. Put in large saucepan; cover with 2 inches water. Bring to a boil. Cover pan; reduce heat to simmer. Cook until chewy, about 1 hour. Drain; rinse. Cool. Put wheat berries in large bowl; stir in celery, parsley, scallion, lemon juice, oil, salt and pepper. Add fresh blueberries, dried blueberries and walnuts; toss just to combine. Chill for service.
6 (1 cup) servings
Salad, The National Culinary Review, Vegetarian
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