Wedding Dress Wheat Berry Salad

This isn't the most indulgent Friday post.  Those of you who hit the town last night were probably hoping for photos of gooey mac n' cheese or a big juicy slab of smoked meat.  For those of you who are vegetarian, vegan, or eating healthy to fit into that wedding dress (hey laaaadiesss) this is a wonderful salad for you!  I have a little white dress that I have to fit into soon, so I'm doing my best to eat healthy, drink lots of water, and enjoy my last month as a "single" lady ;)

Wheat berries, as I mentioned before, have a wonderful chewy texture and they are really quite filling!  My recipe is inspired by an Ina Garten recipe.  I added some more veggies, nuts, and a pat of goat cheese to make this a more well-rounded meatless meal.  Even Trevor the Meat Lover asked for seconds and gave it two thumbs way up.

Wedding Dress Wheat Berry Salad

Serves 4-6

2 cups soft wheatberries

1/2 cup roughly chopped dried cranberries

2-3 stalks celery, julienned

1 carrot, thinly sliced

2 green onions, thinly sliced (white and green)

3 tablespoons flat leaf parsley, coarsley chopped

1/2-3/4 cup toasted walnuts, coarsley chopped

1 red onion (about 1 cup), diced

4 tablespoons balsamic vinegar (or to taste)

6 tablespoons olive oil (or to taste)

Garnish: Goat Cheese, Chives, Bibb Lettuce

- Bring wheat berries and 6 cups of water to a boil in a heavy-lidded saucepan.  Season the water with salt and let simmer (covered) for an hour.

- In a small skillet, sautee the diced red onion in 2 tbsp of the olive oil.  When onion is translucent (do not brown!), add balsamic vinegar and remaining olive oil.

- Drain Wheat Berries and place in serving bowl.  Pour red onion/balsamic dressing over wheat berries, and stir well.  Season to taste with salt and freshly ground black pepper.  Let grains cool slightly before adding the cranberries, celery, carrots, green onion, parsley, and walnuts.  You can eat it right away, but I agree with Ina that the salad is best after 30 minutes or so.  Top with a big pat of goat cheese, some chopped chive or more green onion, and plate on a bed of lettuce or mixed greens.