This dish doesn't look like much, but it has both flavor and bite. This is the kind of dish I would order for take-out lunch but not consider making at home. Now that I know how simple it is to prepare, I might stop visiting the prepared food bar.
Wheatberry Salad with Miso Sesame Vinaigrette
Serves 4 or more
Other than the proportion of water to wheatberry, the measurements in this recipe are flexible. In addition, don't feel wedded to the vegetables below. I used what I had in my fridge, but consider wheatberries a blank canvas. You could also try different dressings, like parsley-lemon-olive oil, or olive oil-balsamic vinegar. You could add fruit, nuts, and so on.
For the salad:
1 cup of wheatberries, rinsed and drained
3 cups of water, plus more to dilute the dressing
Red onion, diced
Persian cucumber, diced
For the dressing:
Palm sugar (white or brown sugar work, too)
Freshly ground black pepper
- Cook Wheatberries | To cook the wheatberries, add the 3 cups of water and rinsed wheatberries to a medium sized pot, bring to a boil, then lower the heat and simmer for about an hour. When done, the wheatberries will have a good deal of bite. Drain before assembling the salad.
- Prepare the Vinaigrette | Shortly before your wheatberries are done cooking, start preparing your vinaigrette. Combine the dressing ingredients to taste in a medium bowl and mix well with a spoon or fork. I used about a tablespoon of miso paste, a drizzle of sesame oil, a few tablespoons of soy sauce, a tablespoon or so of palm sugar, and a few dashes of rice vinegar.
- Assemble the Salad | In a medium-large bowl, combine the drained wheatberries, onion, celery, and cucumber. Pour the vinaigrette over the salad and mix to thoroughly distribute the dressing. Taste and add more seasoning if desired. Grate some black pepper over the top and serve.