Day 12 – Wheatberry discovery

I was watching the food network today when a 15 minute special on ‘wheatberries’ came on. I have to admit, I had never even heard of this amazing grain before! Wheat berries are high in fibre, low in calories and loaded with vitamins and minerals.  They are a great source of manganese, selenium, phosphorus, magnesium & are thought to guard against breast and prostate cancers.

Armed with all this new & exciting information, I decided to go over to the grocery store and see if I could find some pre-cooked wheatberries (since I had JUST heard of them, I figured I’d play it safe and try them first)

I got to the store, and immediately went over to the deli section  (Perfect for a lazy day/if you don’t feel like cooking – you can find the most delicious ready-made salads). Luckily, there was a wheatberry salad on sale! Unluckily, the salad had huge chunks of feta cheese in it. So, I decided to ask the lady behind the counter for the recipe so I could make my own version of the salad sans cheese (I also changed a few other things – i.e, the original recipe had no raisins or green bell peppers but mine does)!

Here are the results of my experiment:


1/3 cup freshly squeezed orange juice

3 cups Cooked Wheat Berries, (recipe follows)

1 red bell pepper

2 green bell pepper

3 tablespoons raspberry vinegar

3 tablespoons extra-virgin olive oil

1/4 teaspoon salt

1/4 teaspoon freshly ground pepper

handful of chopped parsley

1/3 cup of raisins


Rinse the wheat berries well  & place them in a bowl filled with cold water and let them soak overnight. Once they’ve soaked, rinse and drain and then leave to boil in a covered saucepan for about 1 to 1-1/2 hours, until the grains are tender.

Keeping the heat on, Chop green bell pepper , red pepper- add them along with the raisins to the wheatberries and cover- allow the raisins to soften

Turn off heat and add chopped parsley.

Whisk the orange juice, vinegar and oil in a small bowl until combined. Season with salt and pepper. Pour over the salad and stir gently to coat. Refrigerate for at least 30 minutes to allow the flavors to combine. Serve cold or at room temperature.

I am so glad that I found out about wheatberries today because the salad turned out to be really delicious! My only regret is that I didn’t add any couscous to the mix. I suggest that you throw in some couscous for added flavour and texture!


Anyhow, I hope you enjoyed today’s recipe and I hope you’re having a great No Meat Novemeber! Don’t forget to follow me on twitter @NoMeatNovember – watch out for more recipes to come!!


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