June 2012: Wheat Berry Salad

A guest post by Nurture
This is a Nurture original recipe from Megan Collins, Nurture’s newly appointed Committee Chair for Food/Recipes. We thought it would be a great way to introduce our readers to Megan, and also to share a wonderful recipe that works well for summer gatherings. The bright colors blend together for a very festive and healthy plate. You use your slow cooker to cook the grains ahead of time (and avoiding heating up the house which an oven or stovetop tends to do). Then as the meal time draws near, you assemble this delicious salad. Leftovers are fabulous too!


Wheat berries, 2 cups
Water, 6 cups
Salt, 1/2 tsp
Pepper, to taste
Extra virgin olive oil, 2 T
Juice of 1 lemon, 1, juiced
½ of a red bell pepper, diced
½ of a yellow bell pepper, diced
1 cucumber, diced
1/3 of a red onion, diced
Feta cheese, 4 oz

Directions:  Rinse wheat berries well.  Put the 2 cups of wheat berries and 6 cups water in crock pot and cook on low for 10 hours or until tender (anywhere from 8-12 hours will work, try doing this overnight).  Turn off crock pot, allow to cool slightly, add all remaining ingredients except for the cheese, and stir to combine.  Serve with feta sprinkled over the top.  8 servings (1.5 cups per serving).


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