Before trying this salad, I'd never once tried a wheatberry. I didn't even know what they were before reading about them in this recipe. Turns out, they're a really interesting grain to use for this kind of salad because they have plenty of nutritious benefits. They're filled with fiber, protein, a ton of B vitamins, making them a perfect option for a hearty vegetarian meal. Where I would normally use pearl barley or quinoa or some other grain for a similar salad, now I know that the mighty wheatberry is another option!
This recipe is adapted from Fake Ginger. Instead of using parsley, I added fresh chopped rosemary to the mushrooms and onions as they simmered in white wine. Parsley would give a bright, summery flavor to the salad, but when I read the ingredients list, I knew I'd just love to have this salad with the sweet savory flavor of rosemary. Try either herb, or an entirely different one — whatever you like best. This recipe is very accommodating to experimentation!

Bowl of warm wheatberry salad with mushrooms and white wine

Ingredients for warm wheatberry salad with mushrooms and white wine

Prep time: 10 minutes 

Cook time: 1 hour 10 minutes 

Total time: 1 hour 20 minutes 

Yields: 6-8 servings

Warm Wheatberry Salad with Mushrooms and White Wine

Ingredients

  • 1 cup wheatberries
  • 1 tablespoon extra-virgin olive oil
  • 1/2 cup chopped white onions
  • 1 cup sliced mushrooms
  • 1/2 cup white wine (make sure it is vegan)
  • 2 teaspoons coarsely chopped parsley
  • Kosher salt and freshly ground black pepper
Cooking directions
  1. Rinse the wheatberries by placing them in a strainer and running them under cold water. In a large soup pot, bring 2.5 quarts of water to a boil. Add the wheatberries and simmer for 50 minutes or until softened to al dente texture. Drain them and set aside in a bowl to cool to room temperature.
  2. In a medium skillet over low heat, heat the olive oil. Add the onions and cook, stirring frequently, for about 3 minutes or until they are translucent. Stir in the mushrooms and cook for 1-2 minutes or until they begin to sweat. Add the white wine and simmer for 10 minutes until the wine is mostly absorbed.
  3. Add the onions and mushrooms to the wheatberries in a large bowl. Add the chopped parsley, and a pinch of salt and pepper. Serve warm. This salad will keep in the fridge for up to a week, and makes excellent leftovers for cold lunches during the week.

Bowl of warm wheatberry salad with mushrooms and white wine

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Jaymi Heimbuch ( @jaymiheimbuch ) focuses on wildlife conservation and animal news from her home base in San Francisco.