This event is organized annually by Boston-based non-profit Oldways and its Whole Grains Council (WGC).
Wheatberry Salad recipe and whole grains challenge
April 3, 2013 was Sample Whole Grains Day and I posed the “Switch to Whole Grains Day” challenge to the students at Cedar Crest College in Allentown, PA.
Students were asked to switch their bread choice to 12 grain or whole grain wheat. Many students already choose whole grain bread on a daily basis. For those students, I asked them to take the challenge one step farther.
I made a Wheatberry Salad and asked students to chose it as their side dish instead of potato chips.
I thank the many students that stepped up to the challenge. I realize Wheatberries are not for everyone. I did get many compliments on the salad. For those students that tried the wheatberries but did not like the salad, I say a special thanks for tasting and being honest about the outcome. There are so many fantastic whole grains on the market today that I am sure you can find one to enjoy.
We serve a variety of whole grain dishes for student meals and are always welcome to ideas.
Here is the recipe for those interested in trying wheatberry salad at home for themselves.
Wheatberry Salad
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Ingredients
- 2 cups hard winter wheatberries
- 6 cups vegetable broth
- 1/4 cup finely diced red onion
- 1/4 cup olive oil
- 2 Tablespoons balsamic vinegar
- 1/2 cup roasted red peppers, finely diced
- 1/4 cup carrot, finely diced
- salt and pepper to taste
Method
Place the wheatberries and broth in a saucepan and bring to a boil. Reduce heat and continue cooking until wheatberries are softened but still chewy (about 45 minutes). Drain.
While wheatberries cook, mix together in a medium-sized bowl 2 tablespoons of the oil, vegetables and vinegar.
Add cooked drained wheat berries and as much of remaining oil as needed to coat and moisten berries.
Marinade salad for a minimum of 30 minutes before serving.
Learn my about delicious whole grains at the Whole Grains Council Website .
