Several weeks ago when it was too hot to cook and I was looking for cool salads, I saw a recipe for Wheat Berry Salad. Whole wheat, cracked wheat, bulgur wheat, tabouli, couscous – they are so similiar and it’s hard for me to figure out if they are the same thing or different. Wheat berries, on the other hand, triggered a pleasant memory. Many, many years ago our friend invited us to dinner in her sukkah. She’s an excellent cook. Her background is Iranian, and she often serves food that I would normally not eat if I were not a guest. *grin* My mother brought me up to be a well-behaved polite guest – you eat what you are served. 🙂 Our friend served a wheat berry salad. The reward for being a polite guest is that sometimes you learn to like something new, that you never thought you’d like. So when the wheat berry recipe popped up in my search, I decided to save it and try it.
Following this recipe meant first I had to find wheat berries. After trying several local stores I ordered them (and some cracked wheat) online. (The cracked wheat is my next new venture – stay tuned.) The recipe also calls for things that in my past I would have told you I don’t eat, and would have been cause for tossing the recipe. That would include nuts and dried fruit. I don’t like “things” in my food. *grin* Or so I thought. Anyway, I made the linked recipe just as it stands. It is DELICIOUS. I love the texture and the flavors. I think it will work well in fall, too, because of its harvest colors. My husband and I both made large inroads into the bowl of wheat berry salad. Definitely a recipe to keep and repeat!