Lisa’s Wheatberry Salad
Filed under: General Health, Nutrition, Recipes
This amazing recipe is courtesy of CP client Lisa Gussak. It combines wholesome wheatberries with some healthy fat and veggies. Wheatberries are the entire wheat kernel, minus the hull. Due to the fact that they are not really milled or processed, they have less of an impact on blood sugar and contain more fiber, vitamins and minerals.
Lisa’s Wheatberry Salad
- 1 cup hard winter wheatberries
- Redmond Real Salt
- 1 cup finely diced red onion (1 onion)
- 6 tablespoons extra virgin olive oil, divided
- 2 tablespoons balsamic vinegar
- 1/2 red bell pepper, small-diced
- 1 carrot, small-diced
- 1/2 tsp freshly ground black pepper
- 1 stalk celery, small-diced
- 1/2 cup cranberries
Instructions
Place the wheatberries and 3 cups of boiling salted water in a saucepan and cook, uncovered, over low heat for approximately 45 minutes, or until soft. Drain.
Saute the red onion in 2 tablespoons of olive oil over medium-low heat until translucent, about 5 minutes. Turn off the heat and add the remaining 1/4 cup of olive oil and the balsamic vinegar.
In a large bowl, combine the warm wheatberries, sauteed onions, celery, red bell pepper, carrot, 1/2 tsp Redmond Real Salt, and the ground pepper. Allow the salad to sit for at least 30 minutes for the wheatberries to absorb the sauce. Season to taste and serve at room temperature.
Makes 6 servings.
Enjoy!
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Posted on April 8th, 2010 by Brian St. Pierre
7 Comments
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