Sunday, June 26, 2011


Birds sing, it’s a new day

Gather around the feeder
A rainbow; a shared joy

Whole Wheat Berry Salad - yields 6 to 8 servings
2 1/2 cups wheat berries - uncooked
6 Roma tomatoes - quartered
1 Heart of Celery - diced
1 small red onion - diced
1 English hothouse cucumber - diced
6 sprigs of mint - chopped fine
1/2 cup Balsamic vinegar
1/4 cup extra olive oil
Salt and pepper to taste

Bring the wheat berries to a boil over a high heat in 6 cups of water; then lower the heat to a simmer. Cover and cook the wheat berries for 30 to 40 minutes. Drain off any excess water, and cool.
Remove the pulp from the tomatoes, and push the pulp through a sieve to collect the juice. Discard the seeds. Dice the tomatoes. Mix the diced tomatoes, reserved tomato juice, celery, onion, cucumber, mint, vinegar, oil and berries together. Season the salad with salt and pepper. Serve the salad at room temperature.

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