Wheatberry Salad

 Wheatberries, quinoa, barley, farro, bulgar.

Say what?


 The amount of different grains we have today is astounding. How do you keep up? When each new one sounds different and looks the same, how are we to choose? Is this some conspiracy the food industry is making up to get us to pay $10 for a package of fancy rice?

Probably. But let’s take a closer look into this grain for today and learn all about it.
 Wheatberries are the whole grain derived from wheat, excluding the hull which is the shell of the grain.
And that’s it. That’s about all you need to know.
But does this mean we should push it aside and completely forget about it? Absolutely not! Wheatberries are awesome! Aside from providing awesome nutrition, this grain is delicious. Use it in place of rice, quinoa,  and whatever else to give your meals an extra little crunch and texture.

Wheatberry Salad with Feta and Blueberries

(Recipe by Sarah Eats Austin)


1 cup dried wheatberries

2 1/2 cups water


chopped toasted pecans


fresh basil

salt and pepper

lemon juice

olive oil


Combine wheatberries and water in a saucepan and bring to a boil. Turn down to a simmer and continue cooking until water has evaporated. Mine took about 20 minutes.

Cool off and set aside.

Next just combine the rest of the ingredients into the wheatberries and enjoy! This is such a personal thing so add as much or as little of each ingredient and add other flavors if you want to!

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