Rating
Published Apr 4th
Prep 15m Cook 45m Additional 30m Ready In 90m
Servings 6 servings Calories 622.5
This is a recipe I created using wheat berries which is a healthy alternative to rice. It’s also easy to substitute different nuts or fruit depending on what you have on hand.
Recipe Ingredients
- 7 cups water
- 2 cups wheat berries
- ½ cup chopped walnuts
- ½ cup canola oil
- ½ cup raspberry wine vinegar
- ½ cup raspberry preserves
- 2 teaspoons Dijon mustard
- ¼ teaspoon dried oregano
- ¼ teaspoon ground black pepper
- 1 firm pear, cored and diced
- ½ cup crumbled Gorgonzola cheese
- ½ cup dried cranberries
- 3 green onions, chopped
Cooking Directions
- 1 Bring water and wheat berries to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the wheat berries are tender, 45 minutes to 1 hour. Drain any excess water and cool.
- 2 Preheat oven to 375 degrees F (190 degrees C). Spread walnuts onto a baking sheet.
- 3 Bake walnuts in the preheated oven until toasted and fragrant, 5 to 10 minutes. Remove pan from oven and cool.
- 4 Whisk canola oil, raspberry wine vinegar, raspberry preserves, mustard, oregano, and black pepper together in a bowl until vinaigrette is smooth. Measure 1/2 cup vinaigrette and store remaining vinaigrette in an airtight container in the refrigerator for another use.
- 5 Combine wheat berries, walnuts, pear, Gorgonzola cheese, cranberries, and green onions in a large bowl. Drizzle 1/2 cup vinaigrette over wheat berries mixture; toss to coat. Refrigerate for flavors to blend, about 30 minutes.
Nutrition Facts
- Calories 622.5
- Carbohydrate 82 g
- Cholesterol 15 mg
- Fat 30.2 g
- Fiber 10.3 g
- Protein 12.9 g
- Saturated Fat 4.7 g
- Sodium 194.3 mg
- Sugar 27.7 g