• Cooking Time:
  • Servings: 4-6
  • Preparation Time:


  • 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.


From food blogger: Culinary in the Desert

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