Edamame and Wheat Berry Salad |
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Prep Time: 180 Minutes Cook Time: 1440 Minutes |
Ready In: 1620 Minutes Servings: 4 |
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I bought wheat berries while on the South beach diet as alternative to brown rice and for additions to lentil dishes. They have a great texture, and if cooked in broth are great as an addition to salads as a topper in lieu of croutons. This salad and light and freshing, also healthy and easy to make (cooking time includes dressing and salad marinating). Ingredients:
1 (16 ounce) bag frozen edamame |
1 cup wheat berries (also called whole wheat kernals) |
2 cups vegetable broth |
4 tablespoons olive oil |
2 tablespoons lemon juice |
1 tablespoon whole grain dijon mustard |
1 tablespoon balsamic vinegar |
2 teaspoons dried basil |
1 teaspoon dried dill weed |
1 teaspoon horseradish |
1 teaspoon salt |
1 teaspoon black pepper |
Directions:
1. Cook wheat berries in a pressure cooker in broth for 45 minutes, or increase the broth 1/2 cup and bring to boil, then reduce and cover and cook for 2 hours or until liqiud is absorbed and berries are tender.
2. Cook the shelled edamame in boiling water as package instructions require.
3. Drain edamame and toss with wheat berries. Remove any excess liquid that is made from this process by straining both together in a collinder.
4. Wisk all the ingredients for the dressing together and pour over salad. Stir to coat.
5. Refridgerate after salad has cooled and serve the next day.
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