Have you ever had wheatberries?
They’re deliciously chewy, hearty, and make amazing grain salads. You never have to worry about losing the grains in a dish when using wheatberries.
While I was cooking dinner Monday night, I decided to throw together a wheatberry salad to have as my lunches this week. It’s so much easier if I try to do lots of cooking at once, rather than spending hours and hours on a weeknight. While my meatloaves cooked in the oven, I had this dish going on the stovetop – no extra kitchen time for me!
Wheatberry and White Bean Salad
- 1.5 cups dry wheatberries
- 1 carrot, sliced
- 1/4 onion, diced
- 1-2 cloves garlic
- 3 cups of water or your choice of broth
- salt, pepper
- 1 can Cannellini beans, rinsed and drained
- Heat a bit of oil in a large skillet or pot and add carrot, onion, and garlic. Cook about 5 minutes or until the veggies are softened and fragrant.
- Add in wheatberries. Stir in with veggies and let “toast” in the pan for 1-2 minutes.
- Pour in water or broth, bring to a boil, and let simmer for 30 minutes.
- Once the wheatberries are the texture you want, take off the heat and stir in the beans and parsley.
The best part about grain salads is you can add whatever you want! I’ve made Mexican-flavored salads, Italian, Mediterranean, and just completely random ones so I could use up extra veggies + herbs.
Plus, grain salads are perfect for lunches on the go. They’re great hot, cold, and at room temperature.
Today, I put my wheatberry salad over a pile of baby spinach for a bit more green in my lunch.
And…I’ll be finishing lunch with another yogurt/flax/cinnamon/pecan meal/fruit bowl :)
What are your favorite way to use wheatberries?
I love making savory salads with them, but they’re also great as a hot breakfast or added to yogurt for some texture. I like making a mixed grain hot cereal with steel cut oats, bulgur, and wheatberries – you can flavor it just like you would normal oatmeal, but it has a great (and very different) texture.