It's refreshing, delicious, and healthful. You know that feeling you get after eating sushi, like you've eaten something pure and clean and just plain good? This is the same feeling.
I've been trying to figure out a name for it; mostly we keep calling it Wheat Berry Salad, so maybe that will stick. It's based off a recipe I found in one of my favorite cookbooks, Simply Organic, by Jesse Ziff Cool (amazing book - try it out!).
And I apologize for the picture. I love my camera and all, but it's not great on the detailed shots. More reason to save for the DSLR!Anyway, recipe:
1 1/2 cups wheat berries
2 cups bulgur wheat
1 medium cucumber, peeled and finely diced
~ 3/4 cup chopped green onions*
~ 1/2 cup finely diced red onion*
8 oz. crumbled feta*
2 lemons
extra virgin olive oil
1 tsp. honey
salt
pepper
1. Fill two sauce pans with 3 cups water and turn heat to high. Put wheat berries in one pan and bulgur wheat in the other. Heat both pans to boiling and cook their contents until tender; wheat berries will take 45 minutes to one hour to soften, and bulgur wheat will take 12-15 minutes. Check water levels to make sure liquid has not boiled off. When wheat berries and bulgur wheat are both done, drain in fine mesh strainer and run under cold water until cool. Set aside.
2. Combine cucumber, green onions, and red onions in large bowl. Add bulgur wheat and stir together.
3. Juice both lemons into a mason jar or other container with a tight lid. Add an almost equal amount of olive oil. Add a pinch of salt, pepper to taste, and honey, then shake to combine. Pour over bulgur wheat mixture and stir.
4. Add wheat berries and crumbled feta. Stir to combine.
Great as a side dish or as a base for sliced grilled chicken.
* The amounts of many of the ingredients are to taste. If you like onions, add more! If you don't, add less! And happy summer!
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