Versatile vegetable and grain salad for anytime!
You can cook the Wheatberries up to a day ahead of time and keep refrigerated.
- Rinse Wheatberries and place in a large pot with about 3 cups of water and a good pinch of salt. Bring to a boil, then reduce heat, cover and simmer for about 35-45 minutes till tender – but still with a good ‘chew’. Drain then return to the pot and toss with a drizzle of the olive oil to keep them from sticking together.
- As the Wheatberries cook, blanch the asparagus in boiling water then into ice water to stop them from cooking, then cut into 2-3″ lengths.
- Whisk together the oil, lemon, vinegar and mustard for the dressing. You can add your favorite herbs or pepper if you like.
- Mix the berries with the radishes and asparagus and walnuts and onions. Add the dressing and top with the blueberries.
Course: Main Dish, Side Dish, Snack