Wilted Greens & Wheat Berry Salad
As the coolish spring weather halted into a heatwave, I rushed to gather the rapidly sprouting greens from my garden. Spinach and arugula could practically be seen growing and bursting seed heads.
A junky of all things green and grainy, I’ve been into wheatberries lately. A super grain, they remind me a bit of quinoa, chewy, firm pods of whole food goodness. Plus, if you can boil water, they’re pretty much a cinch to cook.
WILTED GREENS + WHEATBERRY SALAD WITH MIXED MUSHROOMS
4 Cups Mixed Mushrooms, sliced – I used Shiitaki, and crimini
1 Cup Soft Wheat Berries
Zest + Juice of One Lemon
6 Cups Assorted Field Greens, Spinach & Arugula, or any combination you have and like
2 Tablespoons Italian Parsley, chopped
1 Tablespoon Cilantro, chopped (optional – if you’re one of those people:)
1/4 Cup Olive Oil, divided
Salt + Pepper, to your taste
Soak the wheat berries for 20 -30 minutes. Rinse the wheat berries well and drain.
Boil 3 cups of lightly salted water and add the wheat berries. reduce the heat to medium and cover with a tight fitting lid. Cook for 1 hour, checking after 45 minutes for doneness and if your water has been absorbed. (If it almost has and the berries aren’t quite tender, reduce the heat to medium-low and finish your cooking time.)
Pick over and wash your greens, spin to dry.
Heat a sauté pan with 1 tablespoon of the olive oil.
Add the mushrooms and sauté until golden. Remove from heat and Add, parsley and cilantro.
Fluff the wheat berries with a fork, add the lemon juice, remaining oil and mushrooms, tossing to combine.
Divide the greens between 4 servings and top with the wheat berries, lemon zest, salt and pepper.