Friday recipe: wheat berry salad

One of my healthy-eating goals is to experiment with whole grains. I’ve started using brown rice instead of white and have made quinoa (which is supposed to be the most complete protein). This wheat berry salad is next on my list. I’m pretty sure I’ve seen wheat berries at Gateway Market or Campbell’s Nutrition and you might be able to find them in the health market section of Hy-Vee.

What is your favorite healthy grain? Check out 9 more grain recipes (page removed) from Better Homes & Gardens.

Sesame-ginger wheat berry salad

1-1/4 cups water
1/2 cup wheat berries
1 cup canned black beans, rinsed and drained
1/2 of a medium mango, seeded, peeled, and chopped
3/4  cup thin bite-size strips carrots
1/4  cup purchased mango chutney
2  Tbsp. rice vinegar
2  tsp. toasted sesame oil
1/4  tsp. ground ginger
Salt (optional)
1 small head napa cabbage, coarsely shredded


In saucepan combine water and wheat berries. Bring to boiling; reduce heat. Simmer, covered, for 45 to 60 minutes or until tender. Drain liquid. Stir in black beans, mango, carrots, chutney, vinegar, oil, and ginger. Season with salt. Serve with napa cabbage.

Makes 4 (2/3 cup) servings.

15 responses to “Friday recipe: wheat berry salad

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