Merritt Bates-Thomas is back for another edition of What's Cookin'? and she has a yummy dish for spring.

Wheat Berry Salad

1 cup dry wheat berries

1/2 cup edamame

1/4 cup dried low sugar cranberries

1 scallion/green onion, sliced

1 celery stalk, diced

1 tsp dry Italian dressing mix

2 Tbsp white wine vinegar

1/2 tsp lemon juice

1 Tbsp olive oil

Rinse and drain the wheat berries.  Pour into the soup pot and add water to an inch over the wheat berries.  Let the wheat berries soak in the refrigerator for 3 to 5 hours to reduce cooking time.  Add an additional 2 cups of water when it is time to cook the wheat berries.  Bring to a boil and cook uncovered for 30 minutes or until tender.  Drain and let cool.

 While wheat berries are cooking, prepare and combine edamame, cranberries, onion, and celery.  In a serving bowl combine the cooled wheat berries, edamame, cranberries, onion, celery, dressing mix, vinegar, and lemon juice.  Toss in olive oil just before serving.

Notes:  Soaking the wheat berries is not required but will reduce cooking time.  If you don't soak them, cooking time could be as long as an hour or more. Other dried fruits such as raisins, blueberries, or cherries can be substituted for dried cranberries.  Sunflower seeds would make an interesting addition.  I used frozen edamame and prepared the amount needed for the recipe while the wheat berries were cooking.


 In a large pot combine the wheat berries and enough water to come 2 inches over the wheat berries. Bring to a boil and cook uncovered for 1 hour, or until tender. Drain and let cool. Toast the walnuts in a medium dry skillet over medium-high heat until fragrant, 2 to 3 minutes.

  1. In a large bowl, combine the wheat berries, walnuts, celery, dried cherries, scallions, parsley, olive oil, and lemon juice. Season, to taste, with salt and pepper.


Merritt Bates-Thomas is a Nutrition Services Supervisor with Green River District Health Department.




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