I never think to cook with wheat berries, but every time I have them I'm won over by their flavor and texture. It's an interesting grain that works well as a side dish to almost any meal. This recipe for a wheat berry, smoked gouda salad is packed with olives, walnuts, and parsley.
If you're looking for a new side dish to add to your repertoire, then give this one a try. Just be warned, it takes a bit of prep as the berries need to be soaked overnight and the olives need twenty four hours to marinate. To get the recipe, please
IngredientsMarinated Olives: 1 cup green olives, drained and olives halved (retain 2 tablespoons brine) 2 shallots, minced 2 tablespoons olive brine 1 tablespoon lemon juice zest of 1/2 lemon, minced olive oil, to cover Wheat Berries: 1 cup uncooked hard winter wheat berries 5 cups water 3/4 teaspoon sea salt 1 bay leaf 1 cup smoked Gouda, cubed marinated olives (from above), drained (retain 2 tablespoons marinade) 2 tablespoons marinade 1 tablespoon lemon juice 1/4 cup walnuts, toasted and chopped 3 tablespoons parsley, chopped
- To marinate the olives, combine all ingredients in small glass bowl, cover, and marinate overnight in refrigerator.
- Rinse wheat berries and place in bowl.
- Cover with 2 inches water and let soak overnight.
- Boil water with salt in large saucepan.
- Add drained wheat berries and bring to boil.
- Reduce heat to simmer, add bay leaf and cover.
- Stirring occasionally, cook wheat berries for 55–65 minutes or until they are tender but still chewy, adding more water if needed.
- Remove Gouda and marinated olives from refrigerator and let come to room temperature while wheat berries cook.
- Drain wheat berries and immediately toss with Gouda.
- Mix in remaining ingredients and serve.
- Side Dishes, Grains