Tuesday, June 7, 2016

Wheatberry Salad with Cherries, Pistachios and Mint


 I look forward to cherry season every year because I know they're "pure Michigan" grown and absolutely delicious. While great on their own as a snack, I love adding them to salads, salsas and desserts. I recently started growing some mint in my yard and knew it would add a perfect pop of freshness to this salad. Serve this at your next picnic or at dinner with grilled chicken or fish and savor the cherry goodness.

1. Heat a medium saucepan over medium-high heat. Add wheatberries and toast for 1 minute. Add stock and bring to a boil. Reduce to a simmer, cover and cook for 20 minutes or until the grains are slightly tender. Drain. 



2. In a large bowl, whisk the oil, vinegar, Dijon, honey, salt and pepper together. Add the cooked wheatberries and remaining ingredients and toss to combine. Serve immediately or keep cold until ready to serve. 





Wheatberry Salad with Cherries, Pistachios and Mint
Serves 8

All you need:
1 cup wheatberries
2 cups chicken stock 
2 tablespoons olive oil
1 tablespoon white wine vinegar 
1 teaspoon Dijon mustard 
1 teaspoon honey 
1/2 teaspoon salt 
1/4 teaspoon freshly ground black pepper
1 cup fresh cherries, pitted and halved 
1/2 cup shelled pistachios 
1/2 cup dried apricots, diced
1/2 cup crumbled feta cheese
2 tablespoons fresh chopped mint

All you do:
1. Heat a medium saucepan over medium-high heat. Add wheatberries and toast for 1 minute. Add stock and bring to a boil. Reduce to a simmer, cover and cook for 20 minutes or until the grains are slightly tender. Drain. 
2. In a large bowl, whisk the oil, vinegar, Dijon, honey, salt and pepper together. Add the cooked wheatberries and remaining ingredients and toss to combine. Serve immediately or keep cold until ready to serve. 
 

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