March 28th, 2010

I had a package of wheat berries in the pantry from our CSA for months.  My sister is in love with them and cooks wheat berry salads all the time.  I thought they were one of the Superfoods, but they aren’t (which is good since I have been highly deficient and depriving my family of their benefits).  Anyway, I saw a recipe for a Wheat Berry salad in Cooking Light and thought it was time to man up and cook the darn things.

This is what they looked like once I drained them.  I’ve seen yummier looking things in my life…

This is my wheat berry salad.  You’re supposed to top it with goat cheese, but it was still hot and I didn’t want the cheese to melt. 

I also roasted chicken with salt, pepper, and lemon zest.

And made a spinach salad with peas. (spinach is a superfood by the way, I just found that out too, yay learning)

So there it is altogether.  I think my thing with wheat berries is they have the texture of rice that hasn’t been cooked long enough.  A few years ago, my thing was my rice was never cooked enough (crunchy rice is never fun) or it was mushy, so whenever I eat wheat berries I think I messed them up, but I’m told that’s how they are supposed to be.  Once I get over that, I think I can have a meaningful relationship with them.  The girls were not fans, even when I pointed out they had raisins and nuts in them.  But it took me 34.5 years to give them a good natured try and I’m still on the fence.