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About Me

Phoenix, Arizona, United States
The most important thing in my life is my family. I love my dear husband and 4 wonderful children (ages 11 through 18). I am a stay-at-home mom (my dream job!). Some of my favorite things to do include cooking (and eating!), photography, reading, piano, flute, watching my favorite TV shows, swimming, traveling, and most recently...using the rip stick with my kids. I would love to attend culinary school someday & fit my love of photography in with that somehow. My dream vacation is Italy - something I was recently blessed to experience! I'd love to return and see more of that beautiful and DELICIOUS country! My days are usually full of running kids to and from activities - scouts, sports, music and church. Sometimes I have to remind myself to breathe, but I absolutely LOVE my crazy life and the people I am lucky enough to share it with!

Thursday, February 4, 2010

Wheatberry Salad (from Katie Lee's 'The Comfort Table')


Wheatberries are a whole grain and therefore high in fiber. I love their nutty flavor combined with the tart Granny Smith apples and cranberries. The chickpeas and pecans add some protein, too! This salad, along with the Avocado, Radish, & Grape Quinoa Salad (also listed in the salad section) are a lunchtime favorite for me.  I make up a batch of either and I'm set for lunch for the next several days. So healthy and delicious!

1 1/2 CUPS WHEATBERRIES (I use Bulgur Wheat by Bob's Red Mill, from the health food section of the grocery store)
4 CUPS WATER (if using the bulgur wheat listed above you only need 3 cups of water)
1 TEASPOON KOSHER SALT
ONE 14-0UNCE CAN CHICKPEAS, DRAINED AND RINSED
1 GRANNY SMITH APPLE, CORED AND DICED
1/3 CUP DRIED CRANBERRIES
1/3 CUP CHOPPED PECANS
1 CUP OF SEEDLESS RED GRAPES, CUT IN HALF (not in the original recipe, but I love them here)
2 TABLESPOONS MINCED CHIVES
1/4 CUP EXTRA VIRGIN OLIVE OIL
2 TABLESPOONS FRESH LEMON JUICE
1 TEASPOON KOSHER SALT
1/4 TEASPOON FRESHLY GROUND BLACK PEPPER

Combine the wheatberries, water, and 1 teaspoon salt in a medium saucepan. Bring to a boil. Reduce the heat to a simmer and partially cover. Cook 1 hour (if using the bulgur wheat listed above then cooking time is only 12 minutes), until tender. Drain and let cool.
In a large bowl, combine cooked wheat­berries with the chickpeas, apple, cran­berries, pecans, chives, olive oil, lemon juice, salt, and pepper. Toss to combine.

6 SERVINGS (ABOUT 7 CUPS)
PREP TIME: 15 MINUTES
INACTIVE PREP TIME: 30 MINUTES TO COOL THE WHEATBERRIES (or just stick in fridge for 10 minutes)
COOK TIME: 1 HOUR (only 12 minutes if using bulgur wheat)

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