Naturally delicious real food.

Wheatgrain and cranberry salad

Wheatgrain or wheat berries, as they are often called, are the whole wheat grain, often added into bread or to sprout from and are available in good supermarkets and health food stores. I love them because when you cook the kernels they retain a good bite and shape in this salad not unlike pearl barley, which you could also substitute the wheatgrain for. Celery ensures the salad is crunchy, the cranberries add a festive touch with their vibrant colour and the whole thing has just enough flavour not too over power other dishes that you may serve with it.

I have made enough for 8 as a Christmas family party dish – it can be made a couple of days in advance and keeps well. Just halve the recipe if you have less coming.

 

Great Christmas Present ideas

 

Three of my top books….

Vegetable Literacy by Debroah Madison – A mammoth book with so much information about almost every vegetable, how to grow it , why eat it and how to cook it –  really interesting recipes – try the peanut and sweet potato soup or the chard, ricotta and saffron cakes!

Super Natural Cooking by Heidi Swanson–  An inspiring book by the American guru of healthy natural cooking – try the garlic soup or the delicious hijiki and edamame salad with creamy miso dressing.

Bill’s Everday Asian by Bill Granger – A wonderfully bright and colourful book, good to cheer any winter day, filled with vibrant fusion recipes of superb dressings for vegetables and fruits and exciting ideas with tofu –  be warned lots of incredibly good looking meat dishes too.

 

 

 

Wheatgrain and cranberry salad

Serves 8

400g wheatberries

100ml olive oil

4 tbs sherry vinegar

3 crushed  small cloves of garlic

2 tps crushed whole cumin

1 small  head  of celery

1/2 cup of chopped flat leaf parsley

1/2 cup of chopped dill

300g dried cranberrries

salt and black pepper

 

 

Rinse the wheat berries and then cook in a pan of cold water for approx. 30 minutes, so they are tender but still have a good bite.

Drain the wheat berries and whilst still warm add the olive oil, vinegar , cumin and garlic.

Chop the celery into a small dice, removing any stringy bits and keeping any leaves to decorate the salad with later.

Add the celery to the mix and season to taste.

Once cool add the herbs, cranberries and celery leaves. Lighten before serving with a glug of good olive oil and a stir.

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2 comments on “Wheatgrain and cranberry salad

Susannah

03 Jan 2014

I made the Wheatgrain and Cranberry salad on Boxing Day and it went down a storm with everyone. Such lovely textures and tastes. It really was good.

Reply

    sallyball

    29 Jan 2014

    So delighted to hear that – one of my favourites!

    Reply

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Through The Natural Pantry I hope to share with you some of the delicious recipes discovered whilst cooking in my kitchen with produce grown in our garden and the very best natural ingredients.