Wheatberry Salad with Butternut Squash and Cranberries

 Photo by Amy Wing

I have been trying to incorporate more vegetarian meals into our weekly food plan. It is difficult to find meals that satisfy Justin's need for hardy meals (aka: MEAT) while keeping us on budget and healthy. Happily, a friend introduced me to wheatberries. These are a cheap, chewy and delicious grain that mixes well with other ingredients.

This recipe is a ripped off from my dear friend. She made it for dinner and I grilled her on the ingredients. She is the type of cook that can just toss this and that into a bowl and end up with something delicious! I have tried to break it down into measurements, but feel free to play fast and loose.

 

  Photo by Amy Wing

A little about wheatberries: Wheatberries are the entire wheat, including the bran, endosperm and germ. They are also very high in fiber and protein.

To Cook Wheatberries
You do not need to soak the kernels overnight. Just add a cup or two to a large sauce pan. Cover with water, cover pot, and bring to a boil. Lower to a simmer for about one hour. I suggest making twice as much as you need and freezing half. That way you can whip up the salad at a moments notice.

These photos were taken by my friend Amy Wing. Aren't they lovely?
Have you been incorporating interesting grains into your diet? What do you think? Found any great ones? I have some spelt to try as well. Any recipe suggestions?

  Photo by Amy Wing

Wheatberry Salad with Butternut Squash and Cranberries
2 cups cooked wheatberries
2 cups cubed and cooked butternut squash
1/4 cup cranberries
1/2 cup finely diced celery
1/4 cup chopped Italian parsley

1/2 cup light vinaigrette (I would suggest my jam dressing to bring out the sweetness in the squash and cranberries. I used a pear ginger jam.)

1. Toss all ingredients together. Add dressing. Taste and adjust salt if needed.

This salad improves with a little rest. It would be an excellent New Mama food!

Photo by Amy Wing