Put the wheat berries in a saucepan and cover with water.
Bring to a boil over medium heat, then turn the heat down to low
and partially cover the pot.
Cook for 45 minutes, or until the wheat berries are soft yet still
chewy.
whisk the rice vinegar, orange juice, and honey together in a small
saucepan.
Bring to a boil and add the raisins and chopped figs.
Turn off the heat and let the fruit steep in the juice and vinegar
mixture.
Finely dice the red onion; you will end up with between 1 and 1
1/2 cups.
Finely dice the celery as well; you will have between 1 1/2 and 2
cups.
Mix them in a large bowl.
Drain the wheat berries and then pour them into the large bowl
with the red onion and celery.
Toss with the olive oil and lemon zest.
Add the vinegar and juice mixture, and all the fruit, and mix.
Toss with the almonds, chopped mint, and with the salt.
Add pepper to taste.
Let the salad stand at room temperature for at least one hour
before serving, to allow the flavors mix and soak into the grain.
Serve warm or at room temperature.
The salad can also be refrigerated for up to three days.
Originally Submitted
3/31/2012
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