Rating: 4.5 stars
2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

A local deli inspired me to attempt making this at home! A honey-lemon dressing complements the flavor and textures of this salad. Serve immediately or let stand in fridge for 12 hours to allow the flavors to meld.

Gallery

Recipe Summary test

prep:
15 mins
cook:
1 hr
additional:
3 hrs 20 mins
total:
4 hrs 35 mins
Servings:
6
Yield:
6 servings
Advertisement

Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place wheat berries in a pot and cover with water; soak for 3 to 6 hours.

    Advertisement
  • Drain wheat berries and add 4 cups water; bring to a boil. Reduce heat and simmer until wheat berries are tender yet firm to the bite and water is absorbed, 1 to 2 hours. Remove pot from heat and cool.

  • Mix carrots, celery, onion, and parsley into wheat berries.

  • Whisk lemon juice, soy sauce, tahini, olive oil, honey, and salt together in a bowl until smooth; stir into wheat berries mixture.

Cook's Notes:

You can serve this salad immediately, but I found it got better after 24 hours in the fridge.

I used Bragg(R) Liquid Aminos instead of soy sauce.

Vegetable stock or chicken stock can be substituted for the water when cooking the wheat berries.

For a more firm wheat berry, cook for only an hour.

Nutrition Facts

167 calories; protein 5.1g; carbohydrates 30g; fat 4.2g; sodium 180mg. Full Nutrition
Advertisement

Reviews

2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0