Chipotle and Toasted Walnut Wheat Berry Salad Recipe
Wheatberry is super incognito: those in the know have been cooking with it forever, putting it in soups, and salads, and using it instead of rice in risotto. One of our favorite ways to give people a taste of wheatberries without too much commitment is this Chipotle and Toasted Walnut Wheat Berry Salad Recipe.
1chipotle en adobofinely chopped, plus 1 teaspoon chipotle en adobo sauce
1cuptoasted walnut halvescoarsely chopped
1/2cupraisins
1tablespoonred wine vinegar
2teaspoonshoney
3scallionslight green and green parts thinly sliced
1/4cupfresh Italian parsley or cilantro leavesroughly chopped
Instructions
Cook The Wheatberries: Fill a medium saucepan with heavily salted water and bring to a boil over high heat. Stir in wheat berries, reduce heat to medium-low, and cook until tender but still chewy, about 30 to 40 minutes. Drain and spread in a single layer on a baking sheet to cool.
Cook The Onions: Heat 1 tablespoon of the oil in a medium frying pan over medium-high heat. Add onion and a pinch of salt, and cook until golden brown, about 3 minutes. Add carrots and a pinch of salt and cook until just softened but still retains some bite, about 5 minutes more. Stir in thyme and chipotle and sauce and cook until fragrant then remove from heat.
Assemble The Salad: Place wheat berries in a large, nonreactive bowl and add carrot mixture, nuts, and raisins. Whisk together remaining 2 tablespoons of oil, vinegar, and honey until honey is dissolved then stir into wheat berry mixture. Let salad marinate at least 15 minutes before serving or cover and refrigerate until ready to use, up to 24 hours. Just before serving, add the scallions and herbs.