Wheatberry Salad With Dried Cranberries and Goat Cheese

Name: Wheatberry Salad With Dried Cranberries and Goat Cheese
Total time: 1 h 30 min
Yield: 8 to 10 servings
Ingredients: 1 pound organic red winter wheatberries, rinsed and soaked for several hours or overnight in copious water to cover; Salt and pepper; 1 large red onion, diced; 3 large carrots, diced; 4 stalks celery, diced; 2 tablespoons olive oil; 1 cup dried cranberries; 4 ounces organic goat cheese; 3 shallots; 1/2 cup red wine vinegar; 3 tablespoons honey; 3 tablespoons grain mustard; Salt; Pepper; 2 tablespoons chopped rosemary; 1 1/4 cups blended oil

Recipe from "Comfort Food"

Adapted by Tara Parker-Pope

Wheatberry Salad With Dried Cranberries and Goat Cheese — Jessica Kourkounis for The New York Times

Total Time: 1 hour 30 minutes
Rating: 4(57)
Comments: Read comments

A wheatberry is the whole wheat kernel. You can grind it to make flour, but if you boil it like a bean, you’re left with a delicious whole grain that has a nutty flavor and pops in your mouth when you eat it. This simple wheatberry salad from Kim Quay, the owner of Comfort Food, a catering and prepared food business in Morrisville, Pa., is made with dried cranberries, sautéed red onion, carrots and celery then tossed with a light mustard vinaigrette. For a vegan version, omit the goat cheese. —Tara Parker-Pope

Featured in: Vegetarian Comfort Food

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Ingredients

Yield:8 to 10 servings

1pound organic red winter wheatberries, rinsed and soaked for several hours or overnight in copious water to cover
Salt and pepper
1large red onion, diced
3large carrots, diced
4stalks celery, diced
2tablespoons olive oil
1cup dried cranberries
4ounces organic goat cheese

Mustard Herb Vinaigrette

3shallots
½cup red wine vinegar
3tablespoons honey
3tablespoons grain mustard
Salt
Pepper
2tablespoons chopped rosemary
1¼cups blended oil

Ingredient Substitution Guide

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Preparation

Step 1
Place the wheatberries and their soaking water in a large pot. Add salt to taste, and bring to a boil. Reduce the heat, cover and simmer one hour or until the grains are tender and beginning to splay. Turn off the heat, and allow the wheatberries to sit in the hot water for another 15 minutes. Drain and chill.
Step 2
Prepare the vinaigrette. Place all vinaigrette ingredients except oil in food processor or blender. Blend until smooth, then slowly add in oil to emulsify.
Step 3
Sauté the onion, carrot and celery with the olive oil in a sauté pan. When vegetables are soft, remove from the heat and mix with cooked wheatberries. Add dried cranberries and toss with dressing. Season with salt and pepper to taste. Place in serving dish and crumble goat cheese on top.

Ratings

4 out of 5

57 user ratings

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Comments

Lauren G.4 years ago

Delicious. I did not have cranberries, so I used golden raisins. One thing to note is that this makes a HUGE batch. I will make half the recipe next time. But I definitely recommend this recipe— yum!

Linda3 years ago

Yummy! I added baby kale with the veggies - why not? Also subbed a mix of raisins, dried apricots and figs for cranberries cause that's what I had on hand. Halved the recipe, and still had a lot. And humbolt fog for the goat cheese just to make it amazing. A little too much dressing for my taste, so I saved about 1/3 of a cup for later use.

Lauren G.4 years ago

Nancy4 years ago

We really enjoyed this salad. The rosemary in the dressing was terrific. I used rye berries, soaked overnight and cooked for just a few minutes in the pressure cooker. I think you could use most any chewy grain (barley, farro, kamut, etc) or even beans or boiled potatoes. I didn’t have goat cheese, but feta worked well. We also ate some without any cheese and that was fine as well.

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