Wheat Berry Salad with Dried Apricots Thursday, April 10, 2008


Chef Monty Lowens

1 Cup wheat berries, rinsed and drained
1 15 ounce can garbanzo beans (chickpeas) rinsed and drained
1 Cup slivered fresh snow peas
1/2 Cup dried apricots, sliced
1/2 Cup dried cranberries
1/4 Cup chopped green onions
3 TBSP toasted walnut oil
1 TBSP fresh lemon juice
1/2 teaspoon salt
1/2 teaspoon pepper


In a bowl combine wheat berries, 3 cups water and 1/8-tsp salt. Cover and refrigerate over night. Transfer to medium saucepan and bring to a boil. Reduce heat and simmer covered 45 to 60 minutes or until tender. Drain and cool for 1 hour. In a large bowl combine all ingredients with the exception of lemon juice, oil, salt and pepper. Mix lemon juice, oil, salt and pepper and pour over wheat berry mixture and stir to coat. Serve at once or refrigerate for up to 24 hours.

Makes 8 side dishes.


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