Wheat Berry Salad with Edamame
For the wheat berries and edamame
4 cups water
1 teaspoon salt, divided
1 cup dry wheat berries, rinsed
2 cups frozen shelled edamame
For the salad
1/2 cup chopped drained oil-packed sun-dried tomato halves
1/2 cup diced celery
1/3 cup dried currants
3 tablespoons balsamic vinegar
1 tablespoon extravirgin olive oil
1/2 teaspoon fresh ground black pepper
2 garlic cloves, crushed
1/4 cup chopped fresh parsley
To prepare the wheat berries and edamame:
Bring water, 1/2 teaspoon salt and wheat berries to a boil in a large saucepan.
Reduce heat, cover and simmer gently for 1 hour, stirring occasionally.
Stir in the edamame and continue to cook until they are tender, about 5 to 7 minutes.
Drain and rinse.
To prepare the salad:
In a large bowl, add cooked wheat berries, edamame, tomatoes, celery and currants.
In a small bowl, whisk together vinegar, oil, remaining 1/2 teaspoon salt, pepper and garlic.
Pour over wheat berry mixture and toss to coat.
Sprinkle with parsley.
Pairs Well With
From food blogger: Culinary in the Desert