Citrus wheat berries and greens

July 15, 2009

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Serves 4


1/3 cup grapeseed oil
Grated rind and juice of 1 orange
1 tablespoon lemon juice
1 tablespoon chopped fresh thyme
1 clove garlic, finely chopped
1. In a jar with a tight-fitting lid, combine the oil, orange rind and juice, lemon juice, thyme, and garlic.

2. Cover tightly and shake well.


1 cup whole wheat berries
1/2 teaspoon salt
3 cups coarsely chopped fresh spinach or shredded greens
1 carrot, shredded
1 red onion, thinly sliced
1 cup pine nuts or sunflower seeds, toasted in a dry pan
1/2 cup coarsely chopped dried cherries or apricots
1. In a saucepan over medium-high heat, toast the wheat berries, stirring constantly, for 4 minutes or until they begin to pop and emit a nutty aroma. Transfer to a bowl. Add cold water to cover, stir well, and cover with plastic wrap. Soak at room temperature for 1 hour or refrigerate to soak overnight.

2. Drain and rinse the berries. In a saucepan over medium-high heat, bring 2 1/2 cups water and the salt to a boil. Add the berries, cover with a lid, and simmer gently for 1 hour or until the berries are chewy-tender and most of the liquid (or all of it) is absorbed. Remove from the heat and let stand, covered, for 5 minutes. Fluff with a fork.

3. Tip the berries into a large bowl.

4. Add the spinach or other greens, carrot, onion, pine nuts or sunflower seeds, and cherries or apricots. Toss well. Add the dressing and toss again. Taste for seasoning and add more salt, if you like. Serve hot or at room temperature. Adapted from “The Vegan Cook’s Bible’’