End of Summer Wheat Berry Salad
Prep Time 25 minutes
Cook Time 2 hours
Total Time 2 hours 25 minutes
- 2 cups wheat berries
- 4 ears corn , husked
- 2 sweet peppers
- 2 tomatoes , chopped
- 1/2 cup rice vinegar
- 2 tbsp orange juice concentrate
- 1 tbsp finely chopped hot pepper
- 2 cloves garlic , minced
- 1 tsp salt
- 1/2 tsp pepper
- 3 tbsp olive oil
- 1/2 cup chopped fresh cilantro or shredded basil
- 1/4 cup minced red or yellow onion (optional)
Rinse wheat berries. In a large saucepan, cover wheat berries with 4 qt cold water.
Bring to a boil and simmer gently for 1 to 11/2 hours, or until tender.
Rinse with cold water, drain well and transfer to a large bowl.
Meanwhile, grill corn on all sides for about 5 minutes or until lightly browned. Cool.
Cut corn in half, place cut side down on a cutting board and cut kernels off cobs from top to bottom.
Add corn to wheat berries.
Grill peppers on all sides until blackened. Cool. Peel, seed and dice and add to wheat berries and corn.
Add tomatoes to wheat berry mixture. In a small bowl, combine vinegar, orange juice concentrate, hot pepper, garlic, salt and pepper.
Whisk in oil.
Toss wheat berries with dressing. Add cilantro and minced onion.
Taste and adjust seasonings if necessary.