1. Heat a medium saucepan over
medium-high heat. Add wheatberries and toast for 1 minute. Add stock and
bring to a boil. Reduce to a simmer, cover and cook for 20 minutes or
until the grains are slightly tender. Drain.
2.
In a large bowl, whisk the oil, vinegar, Dijon, honey, salt and pepper
together. Add the cooked wheatberries and remaining ingredients and toss
to combine. Serve immediately or keep cold until ready to serve.
Wheatberry Salad with Cherries, Pistachios and Mint
Serves 8
All you need:
1 cup wheatberries
2 cups chicken stock
2 tablespoons olive oil
1 tablespoon white wine vinegar
1 teaspoon Dijon mustard
1 teaspoon honey
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 cup fresh cherries, pitted and halved
1/2 cup shelled pistachios
1/2 cup dried apricots, diced
1/2 cup crumbled feta cheese
2 tablespoons fresh chopped mint
All you do:
1. Heat a medium saucepan over medium-high heat. Add wheatberries and toast for 1 minute. Add stock and bring to a boil. Reduce to a simmer, cover and cook for 20 minutes or until the grains are slightly tender. Drain.
2. In a large bowl, whisk the oil, vinegar, Dijon, honey, salt and pepper together. Add the cooked wheatberries and remaining ingredients and toss to combine. Serve immediately or keep cold until ready to serve.