It is absolutely HUMOROUS to me that I have received requests for recipes. Some of these requests are from friends who should know better… I am not exactly a recipe follower, nor am I an expert chef. To begin blogging about cooking and sharing recipes would feel similar to how my three year old must feel when he puts on my shoes.
I completely understand people wanting to know how we eat. Especially, after webinars in which my husband talks about eating raw spinach and not treating everyday like it’s your birthday. But, truth be told, we don’t have fancy recipes. Sometimes, we literally eat raw spinach.
However, we do have a few tricks up our sleeve. This is mostly thanks to my mother-in-law and her love for cooking. Today’s recipe is from her, so thank you Grandma. Edit: I have been informed that she originally found the recipe here. However, we have done some tweaking (and I think improving!).
I wanted to make this using Rye Berries, but they have been out at our local store for the last month. I probably should have gone with Oat Groats, as we do try to limit our gluten intake (not always successfully…), but I just stuck with wheat berries for this demo. If you do choose to use Rye or Oat Berries, the cooking time will vary for those.
- 1 cup Wheat Berries (can substitue for Rye Berries or Oat Groats)
- 2 Tbsp olive oil
- 2 Tbsp water
- 1½ Tbsp Apple Cider Vinegar or Lemon Juice
- 2 tsp Dijon mustard
- ½ tsp pepper
- ¼ cup dried cranberries or raisins
- ½ cup dried apricots, cut into bite-size pieces
- 1 cup chopped roasted almonds
- 1 large apple, cut bite-size
- 1 cup red or black seedless grapes, halved
- Bring 4 cups water to a boil in a medium saucepan.
- Add wheat berries; reduce heat, cover and cook 45 to 55 minutes until tender but not mushy.
- Drain well.
- Whisk oil, water, vinegar, mustard, salt and pepper in a large bowl.
- Add dried cranberries (or raisins) and warm wheat berries; toss to coat.
- Let stand 10 minutes, tossing occasionally, for flavors to absorb and for wheat berries to cool slightly.