This salad combines nutty wheat berries and earthy kale with a touch of sweet from minced dates. It’s freaking delicious!
Have I mentioned that I love my rice cooker lately? Because I really do love it. It might seem like a space-wasting unitasker, but you can use a rice cooker to prepare so many things besides plain old rice. It works well for quick-cooking beans like lentils or split peas, and you can use it for every grain I’ve ever tried it on aside from steel-cut oats.
My friend Sally shared a picture a photo from a page of the most recent Cook’s Illustrated that featured all manner of whole grains. One of the grains on the page she photographed was wheat berries, and I asked her what they said about them, because I recently got a bag of Jovial Foods’s Einkorn Wheat Berries to try, and I was deciding how to cook them up. The recipe she sent me a photo of combined wheat berries with orange and scalloins. I didn’t have any oranges handy but liked the idea of mixing grains, veggies, and fruits in a big bowl. So I did!
This salad is heavy on the kale and light on the wheat berries, since I have been trying to not overdo it on the grains lately. I gave up grains entirely during my third trimester, and my energy level skyrocketed. I’m not strict about it at all anymore, but where I can I try to go heavy on the fruits and veggies and light on grains. If you want to make this into a heartier salad, though, by all means up those wheat berries! They are full of healthy fiber and protein, and also they are toasty and delicious.
Wheat Berries and Raw Kale Salad
If you’ve never had wheat berries before, they’re a little bit like farro. Never had farro? Think a heartier, nuttier, chewier brown rice. They’re substantial, tasty, and incredibly nutritious.
Yield: 4 servings
- 1/2 cupÂ wheat berries
- 1 cup water
- 1 bunch kale, chopped
- 1 tablespoon sesame oil
- Juice of 1 fresh lemon
- 1/4 teaspoon salt
- 1/3 cup green onions, chopped
- 4 dates, minced
- 1/2 cup roasted, unsalted cashews
- Put the wheat berries and water in your rice cooker and turn it on to cool. If you don’t have a rice cooker, simmer on the stove until all the water is dissolved. Set aside to cool.
- In a large bowl, massage the kale with the oil, lemon, and salt until its nice and wilted.
- Toss the wheat berries and the remaining ingredients in with the kale. Serve!