Thursday, May 12, 2005

Wheat Berry Salad With Dried Apricots

Wheat Berry Salad With Dried Apricots (Adapted from BH&G)

3 cups water
1 cup dry wheat berries, rinsed and drained
1/8 teaspoon salt
15 ounce can chickpeas, rinsed and drained
1 cup slivered snow peas
1/2 cup dried apricots, sliced
1/2 cup dried cranberries
1/4 cup thinly sliced green onions
3 tablespoons toasted walnut oil
1 tablespoon lemon juice
salt and fresh ground black pepper

In a medium saucepan, add water, wheat berries and salt - bring to a boil, cover, reduce heat and simmer until tender, about 45 to 60 minutes. Remove from the heat, drain and set aside to cool for about 1 hour.

In a large bowl, toss together wheat berries, chickpeas, snow peas, apricots, cranberries and green onions.

In a small bowl, whisk together oil and lemon juice - season to taste with salt and pepper. Drizzle over wheat berry mixture and stir well to coat. Serve or cover and refrigerated for up to 24 hours.

Makes 4 to 8 servings depending if this is a main dish or a side.

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