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Total Time: 1 hour and 15 minutes Serves: 4 1 c. organic hard red winter wheat berries 1 1/2 c. chicken broth, vegetable stock or cold water 1/8 c. dried cranberries, chopped 1/8 c. dried apricots, chopped 1/3 c. whole organic walnuts 6 Tbsp. Henry's Extra Virgin Olive Oil 3 Tbsp. Wild Oats White Balsamic Vinegar 1 tsp. Henry's Dijon Mustard 1 clove garlic, chopped 1 Tbsp. fresh rosemary, chopped 1/2 tsp. freshly ground pepper 1 tsp. sea salt 1 bunch organic green onions, finely diced 4 butter lettuce “cups” 4 oz. Cracked Pepper Chevre, crumbled Rinse wheat berries and place in a saucepan. Add broth or water. Cover and bring to a boil. Turn down to a simmer and cook for about an hour or until the wheat berries are soft. Remove from heat and stir in cranberries and apricots. Cover and let sit for 10 minutes. Chill in refrigerator until ready to use. Place walnuts in a skillet. Heat over medium heat and they smell toasty. Toss to evenly toast and to keep the walnuts from burning. Remove from pan, allow to cool and chop. Set aside. Place olive oil, vinegar, mustard, garlic and rosemary in a blender. Pulse to combine. Add salt and pepper to taste. Place cooled wheat berries in a bowl. Mix in walnuts, onions and just enough dressing to hold everything together. Place in butter lettuce cups and garnish with crumbled chevre. TIP: To cut cooking time, soak wheat berries in water overnight. |
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