If the water level gets low as the wheat berries simmer in step 1, add more boiling water to prevent the pan from drying out.
Wheatberry and California Fig Salad
Whole grains are great in hearty salads. Take this wheatberry recipe– mixed with dried figs, you'll love this wheatberry salad.
- 1 cup wheat berries
- Salt and pepper
- 1 carrot peeled and shredded
- 1 1/2 cups Blue Ribbon Orchard Choice or Sun-Maid California Figs stemmed and chopped into 1/4-inch pieces
- 2 scallions minced
- 1 tablespoon minced fresh basil
- 2 tablespoons red wine vinegar
- 2 tablespoons orange juice
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon Dijon mustard
- 1 small shallot minced
- 1 garlic clove minced
- 1 teaspoon honey
- Toast the wheat berries in a large saucepan over medium heat, stirring often, until the wheat berries are fragrant and beginning to darken, about 5 minutes. Stir in 4 quarts water and 1/4 teaspoon salt and bring to a simmer. Reduce the heat to low, partially cover, and continue to simmer, stirring often, until tender (the wheat berries should remain a little chewy), about 1 hour.
- Drain the wheat berries, spread them out over a rimmed baking sheet, and let cool to room temperature, about 30 minutes.
- Transfer the cooled wheat berries to a large bowl and stir in the carrot, figs, scallions, and basil. In a separate bowl, whisk the vinegar, orange juice, oil, mustard, shallot, garlic, and honey together, then pour over the wheat berry mixture and toss to coat. Season with salt and pepper to taste and serve.
- TO MAKE AHEAD: The wheat berry salad can be refrigerated in an airtight container for up to 2 days; season with additional salt, pepper, orange juice, and vinegar to taste before serving.
Valley Fig Growers is a proud sponsor of Cook’s Country TV. Photography Annelies Zijderveld