Wheat Berry and Barley Salads
 
 
Ingredients
  • ½ cup wheat berries
  • ½ cup pearl barley
  • Variation 1
  • ¼ - ½ cup chopped dried figs
  • 19 oz can chickpeas, drained and rinsed
  • ½ cup crumbled feta cheese
  • 2 celery stalks, chopped
  • ½ granny smith apple, chopped
  • ½ cup chopped walnuts, toasted
  • ¼ cup canola or olive oil
  • 3 tbsp lemon juice (or red wine vinegar)
  • Variation 2
  • 19 oz can chickpeas, drained and rinsed
  • ½ red bell pepper, chopped
  • ½ cup chopped whole untoasted almonds
  • ¼ cup dried apricots, chopped
  • ¼ cup dried cranberries
  • 1 fresh peach, chopped
  • ¼ cup canola oil
  • 3 tbsp lemon juice
  • 1 tsp honey
  • ¼ – ½ tsp cinnamon
Instructions
Variation 1
  1. Put dried wheat berries (found at whole food supermarkets) into a medium-sized pot and cover with water. Bring to a boil, take off the heat and let stand for an hour. Drain the wheat berries, add the dried barley to the pot and cover again with water. Bring to a boil and simmer for 45 minutes or until the barley and wheat berries are tender and cooked.
  2. Drain in a colander and rinse with cold water until the berries and barley are chilled. Add the figs, chickpeas, celery, apple, walnuts. Mix the olive oil and lemon juice together and sprinkle to taste). Add the feta cheese and toss again.
Variation 2
  1. Cook the wheat berries and pearl barley as above.
  2. Add chickpeas, pepper, almonds, dried apricots, dried cranberries, and fresh peach. Mix the canola oil and lemon juice together and sprinkle to taste. Drizzle honey over to taste, sprinkle cinnamon to taste. Toss again to coat.
Recipe by Just a Smidgen at https://justasmidgen.com/2011/08/23/i-was-32-when-i-started-cooking-up-until-then-i-just-ate-julia-child/