Wheat Berry Salad with Cauliflower and Raisins

(from Lucianolinda’s recipe box)

Source: Washington Post- Bruce Weinstein and Mark Scarborough

Serves 4 people

Categories: Salad- Salad Dressings- Slaw

Ingredients

  • 1 cup raw wheat berries, preferably spring white wheat berries or kamut berries
  • 12 oz. frozen small cauliflower florets (do not defrost)
  • 1/4 cup store-bought green olive tapenade
  • 3 Tbsp. olive oil
  • 1 1/2 Tbsp. white balsamic vinegar
  • 1/2 tsp. dried sage, crumbled
  • 1/4 tsp. ground cinnamon
  • 1/4 tsp. ground black pepper
  • 1/2 cup golden raisins
  • 1/4 cup hulled, unsalted sunflower seeds, toasted

Directions

  1. Bring to a large saucepan of water to a boil over high heat. Stir in the wheat berries, then partially cover and reduce the heat to low; cook until tender, about 50 minutes.
  2. Just before the wheat berries are done, place the cauliflower florets in a large colander set in the sink. Drain the wheat berries, pouring them directly over the florets. Let stand for 1 minute, then rinse under cool water to stop further cooking. Drain well.
  3. Whisk together the tapenade, oil, vinegar, sage, cinnamon and black pepper in a large bowl until a little creamy and well blended. Add the wheat berries and cauliflower, as well as the raisins and sunflower seeds. Toss well before serving.

Email to a friend | Print this recipe | Back