Photo: Wheat Berries with Strawberries and Goat Cheese Recipe
Ingredients
Wheat Berries:
- 2 cups soft white wheat berries, rinsed and drained
- 4 cups low-sodium chicken broth
- 4 cups water
- 1 teaspoon kosher salt
Dressing:
- 1/2 cup fresh orange juice (from 2 oranges)
- 1/3 cup extra-virgin olive oil
- 2 tablespoons orange zest (from 1 large orange)
- 2 tablespoons agave nectar or honey
- 1/4 cup fresh mint leaves, packed, finely chopped
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 10 medium strawberries, hulled and quartered
- 1/3 cup (4 ounces) crumbled goat cheese
- 1/2 cup chopped walnuts, toasted (see Cook's Note)
Directions
For the wheat berries: In a large saucepan, combine the wheat berries, chicken broth, water, and salt. Bring to a boil over high heat. Reduce the heat to a simmer, cover the pot and cook until the wheat berries are tender, 60 to 70 minutes. Drain the wheat berries in a colander and set aside to cool, about 15 minutes. Transfer to a salad bowl.
For the dressing: In a medium bowl, whisk together the orange juice, olive oil, orange zest, agave nectar, mint leaves, salt, and pepper until smooth. Pour the dressing over the wheat berries and add the strawberries, goat cheese, and walnuts. Toss until all the ingredients are coated.
Cook's Note: To toast the walnuts, arrange in a single layer on a baking sheet. Bake in a preheated 350 degrees F oven for 6 to 8 minutes until lightly toasted. Cool completely before using.
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By Texascook01
on November 02, 2012
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I used farro instead of wheat berries because I happened to have it in the pantry. My whole family loved it! It is light and healthy tasting but still filling. The farro also cooked in ten minutes instead of an hour.
By sdevore2
on July 02, 2012
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I made this for a potluck barbecue last night. Everyone loved it. I did substitute vegetable broth for the chicken broth since some of the guests were vegetarian. I could only find red winter wheat berries, but cooking them for 70 minutes was perfect. I will definintely make this again!
By Maurine Cole
on June 06, 2012
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I could not find soft white wheat berries, so I purchased dried red wheat berries. They never became soft, even after 80 minutes of cooking and 7 cups of liquid (for a half recipe. I had to throw the wheatberries away and substituted frozen brown rice. It still tasted good, but I am going to have to find another way to get the wheatberries to cook for this recipe.
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