Wheat Berries with Strawberries and Goat Cheese
Source: https://wintermonroe.wordpress.com/2012/04/04/strawberry-and-goat-cheese-wheat-berry-salad/
Wheat Berries:
- 2 cups soft white wheat berries, rinsed and drained
- 4 cups low-sodium chicken broth
- 4 cups water
- 1 teaspoon kosher salt
Dressing
- 1/2 cup fresh orange juice (from 2 oranges)
- 1/3 cup extra virgin olive oil
- 2 tablespoons orange zest (from 1 large orange)
- 2 tablespoons agave nectar or honey
- 1/4 cup fresh mint leaves, packed, finely chopped
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 10 medium strawberries, hulled and quartered
- 1/3 cup (4 ounces) crumbled goat cheese
- 1/2 cup chopped walnuts, toasted (see Cook’s Note)
Method
For the wheat berries: In a large saucepan, combine the wheat berries, chicken broth, water, and salt. Bring to a boil over high heat. Reduce the heat to a simmer, cover the pot and cook until the wheat berries are tender, 60 to 70 minutes. Drain the wheat berries in a colander and set aside to cool, about 15 minutes. Transfer to a salad bowl.
For the dressing: Zest the oranges before juicing them. In a medium bowl, whisk together the orange juice, olive oil, orange zest, agave nectar, mint leaves, salt, and pepper until smooth. Pour the dressing over the wheat berries and add the strawberries, goat cheese, and walnuts. Toss until all the ingredients are coated.
Cook’s Note: To toast the walnuts, arrange in a single layer on a baking sheet. Bake in a preheated 350 degrees F oven for 6 to 8 minutes until lightly toasted. Cool completely before using.
Notes
This turned out amazing. I used raw pecan halves instead of walnuts; not too fond of walnuts.
Sorry for the dark picture; it does no justice to the look or taste of the dish.
