Whole Wheat Salad

You know you want to eat that.

I started making this salad about 15 years ago, because I always keep some wheat berries in the house but do not always want to eat them in soups or in place of rice. Do not. There’s only so much of using a food 1-2 ways before you really start needing some variety! What I like most about this particular salad is not only that you can make it with any whole grain (this is amazing with rye berries) or seed, but that the ratio of grain:veggies is 1:1. You always know you’re getting some good prebiotics when there’re that many veggies, and it keeps the grain from becoming too heavy for this to be enjoyed at meal-sized quantities. Normally I eat this as a meal, not as a side or snack, and that’s mainly because every time I try smaller quantities, I always wind up going back for more.

I do not always make this with the produce listed, either, and very often default to using this salad to clear out veggies that need to be used with a quickness. So be aware that all the ingredients are optional, and you should definitely customize it! Please let me know if there are veggies you think I should try out in here! Also, all quantities are approximate. I really don’t ever made this the same way twice, even when there’s no variance in the ingredients list.

Here’s what you’ll need

1 cup of whole wheat or other grain/seed

splash orange blossom water
Piece of a bay leaf
Splash of plum vinegar

2-3 cups of water

1 stalk diced celery
1 sliced scallion
1/3 cucumber, diced
1/4-1/2 cup chopped palm hearts
1/2 tomato, deseeded and diced
1/4 cup each: chopped mint, chopped parsley
Salt and pepper to taste
1/8 cup each: lemon juice, extra virgin olive oil

Here’s what you’ll do

Soak your grain or seed overnight. If you are using amaranth seed, do not do this step. Actually, if you’re using amaranth then you probably already know what a jelly mess you’ll have instead of something distinct and would skip this step anyway. But just in case. If you just forget to soak, that’s okay too. You’ll just cook your grain a bit longer is all. That’s mostly how it goes for me, with the longer cooks. Y’all know my memory by now.

If you’re using the vinegar, bay, and orange water, go on ahead and add that and the water to your saucepan alongside your grain. No matter how or whether you’re flavoring the water, simmer those bad boys until, if wheat, the grains are just barely about to split open. Other grains will want other markers of doneness, but in general you’re looking for the grain/seed to be fully cooked but still a bit chewy. The chewy character of whole wheat is why I favor it over others, because some stuff (rice, looking at you!) is definitely not soft and chewy as a combo package when it’s cooked.

Once it’s cooked, though, drain and cool, then put in a container with all your add ins and dressing and shake or stir to combine it all. Then nom out. This serves 6-8 as a side, 2-4 as a meal.