Wheatberry Salad

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You know this isnt some picky meringue or sensitive to humidity or some kind of recipe like that!

make it your own if you find it dull LISA! Statements like "I will not be making this again" clearly shows you have no imagination outside the instructions handed to you by another.
Also depends on size of your wheatberry if it will take longer to cook.

45 min, to maybe an hour is enough time. I have had it take longer, or shorter.

Add some Feta cheese, I also like to add a some couscous to it as it helps absorb the dressing that tends to sink to the bottom... keeps it distributed.

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As other reviewers have noted, the wheatberries require a much longer cooking time than instructed. I also found the dressing to be rather boring. I will not be making this again.

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I have made this salad numerous times, and it's great every time I make it. Lots of friends have asked for the recipe. As other reviewers have noted, I recommend cooking the wheatberries until you feel they're done, which may be longer than the recipe recommends.

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I make variations of wheat berry salad on a regular basis, and to reduce the cooking time, I always soak the wheat berries overnight. This way, one cup of wheat berries will cook to an al dente consistency in about 50 minutes.

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I am hosting a BBQ next weekend and I have at least one vegan and one person who doesn't like creamy salads coming to the party. I decided to look for a vegan-friendly side salad and found this. I made it last night to try it before I serve it to others and it is very tasty! It is very filling! I agree that next time I might add a little more balsamic vinegar and maybe some diced cucumber and tomato.

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I have now made this recipe so many times, I can now just improvise and throw in whatever vegetables I have on hand that would work. I have served this to friends and family and they've all loved it. The gorgonzola cheese really makes it all come together.

To save time, I often make the wheatberries the night before- the brand I buy says to cook for 2 1/2 hours. I just reheat them a bit in the microwave so they're warm when the rest of the ingredients are added.

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I only gave this 4 stars because the wheatberries need at least 15 minutes more cooking time and it turned out a bit bland. That being said, because it's served at room temp, this is now a staple picnic or side pot luck dish. It's different every time I make it - mainly because I keep substituting ingredients based upon what's in my kitchen. I generally add dried cranberries or other dried fruit, extra herbs such as parsley, top quality aged balsamic vinegar, and I cook the wheatberries in home made vegetable or chicken stock.

It's great for the vegans of our lives, and even my red-meat-loving carnivore husband devours it.

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This has great flavor! I add basil and one extra chopped carrot to the recipe. It is delicious!!!

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I had bought some wheatberries thinking I'd seen a breakfast recipe in crockpot cookbook. Nope - it was only a recipe on how to cook the wheatberries in the crockpot. Next time I'm going to plan this and cook them in the crockpot, btw.

However, they were chewy and flavorful. I had roasted some broccoli & greenbeans in the toaster oven. I mixed it with these berries and the simple balsamic dressing. Then when I served it, put toasted almonds and a little parmesan and fontinella on it.

Going to try putting chopped roma tomatoes as soon as I get some from the store and try it all cold. :D

A really hearty, chewy flavorful meatless meal!

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I was excited to try this recipe. After reading some of the other reviews, I did 'spice' up the dressing by doubling the balsamic vinegar. The flavor of this recipe is good. I believe the recipe can be good...BUT after simmering/boiling those wheatberries for 75 minutes, the texture was still that of the unpopped corn kernels in the bottom of my movie popcorn bag. If you plan to make this recipe, I suggest you boil those wheatberries not for a specified time, but until you get the consistency you need (al dente.