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!
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
- 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
- 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.
- 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.
- 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.
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