Wheat Berry Salad with Pineapple and Cranberries

 The first time I tried wheat berries I thought they were just another new grain to experiment with in the kitchen.  I loved their chewy texture and what I assumed could only be their whole grain goodness.  Exotic right?  I was a bit embarassed to realize I couldn't put one and one together.   Turns out wheat berries are just the  whole grain form of wheat before any processing occurs.  Duh right? They look like thick, short grains — similar to brown rice and they're packed with fiber and goodness since the wheat still retains the germ and bran and other goodness.  

Ten by Sheila Lukins is a fun concept for a cookbook. Lukins (author of the Silver Palate Cookbook) compiles what she considers to be the 10 best recipes in various categories including dips, veggie soups, roasts, steaks, burgers, ribs, chicken, stews, fish, leafy salads, vegetables, pastas, grains etc.  There is even a category specifically dedicated to corn and to asparagus--10 asparagus recipes is happiness indeed.  The pictures are few and far between which makes it hard to pick up unless you are in a "reading" mood rather than a "browsing" mood but the recipes I've made so far have all been pretty fantastic.  

This recipe combines the chewiness of the wheat berry with the sweetness of pineapple and cranberries and the clean flavors of cukes and parsley.  I say that because it sounds like something I should say but confession time....I do not think parsley tastes clean or good.  I feel guilty because you always see cooks throwing fresh parsley on everything.  It's kind of required if you cook it seems.  

When I make this again, I'd opt for a bit of mint and a little bit of green onion to balance the sweetness. I adapted the recipe by reducing the sweetness (pineapple and cranberries) and increasing the cukes and wheat berries a bit. It was still a little sweet for me.  I think the green onion would add the perfect counter to the sweetness.

Parsley is lovely to look at though. 

Wheat Berry Salad with Pineapple and Cranberries

Adapted from Ten by Sheila Lukins

Ingredients:

1 1/2 c wheat berries

1/2 tsp salt

1 1/2 cup diced hothouse cucumber

3/4 cup diced pineapple

1/2 cup chopped dried cranberries

2 tbsp chopped parsley

3 tbsp olive oil

3 tbsp lemon juice

salt and pepper to taste

Lettuce for serving

Directions:

1. Rinse wheat berries in colander.  Drain and add to a large bowl and cover with cold water by at least a couple of inches.  Let soak overnight. 
2. Drain wheat berries in colander thoroughly.  Transfer to a large pot, cover with water by three inches and bring to a boil.  Reduce heat and simmer, partially covered until wheat berries begin to soften, about 15 minutes. 
3. Add a 1/2 tsp salt, and cook uncovered until tender, about 45 minutes. Drain in colander and rinse with  cold water.  Let drain thoroughly.
4. Add pineapple, cukes, cranberries and wheat berries to a large bowl. 
5. Whisk together lemon juice, olive oil and parsley and drizzle over wheat berries bowl.  Season with salt and pepper.  Toss and let stand for 20 mins at room temp before serving on a bed of lettuce.