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.


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.


~ by Dayna on June 4, 2010.

5 Responses to “Wilted Greens & Wheat Berry Salad”

  1. So simple but very appealing. Your photo’s are always so perfect!

  2. Looks so good and healthy! I must pick up some wheat berries- they sound like they’d be good in a garden burger too.

  3. Hi there Dayna. What do you think of substituting Kamut berries for the wheat berries?
    I’ve used quinoa, and it was good. So honestly, if your grain can hold it’s own, I can’t see why you couldn’t substitute for one like Kamut.

  4. Hey, enjoyed browsing your blog, very interesting.

  5. Your recipe looks delicious! It looks like something on the raw food menu at our local raw vegan restaurant here in Chicago called Cousine Incredible Vitality! I am glad I found your site. You are doing a great job, especially with the beautiful photographs!

    James Reno

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