Thursday, May 12, 2005

Wheat Berry Salad with Edamame

Wheat Berry Salad with Edamame

For the wheat berries and edamame

4 cups water
1 teaspoon salt, divided
1 cup dry wheat berries, rinsed
2 cups frozen shelled edamame

For the salad

1/2 cup chopped drained oil-packed sun-dried tomato halves
1/2 cup diced celery
1/3 cup dried currants
3 tablespoons balsamic vinegar
1 tablespoon extravirgin olive oil
1/2 teaspoon fresh ground black pepper
2 garlic cloves, crushed
1/4 cup chopped fresh parsley

To prepare the wheat berries and edamame

Bring water, 1/2 teaspoon salt and wheat berries to a boil in a large saucepan. Reduce heat, cover and simmer gently for 1 hour, stirring occasionally. Stir in the edamame and continue to cook until they are tender, about 5 to 7 minutes. Drain and rinse.

To prepare the salad

In a large bowl, add cooked wheat berries, edamame, tomatoes, celery and currants.

In a small bowl, whisk together vinegar, oil, remaining 1/2 teaspoon salt, pepper and garlic. Pour over wheat berry mixture and toss to coat. Sprinkle with parsley.

Makes about 4 to 6 servings.

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