A tremendous recipe from one of our great customers, Caroline!
I wanted to send you that awesome recipe made with wheat berries......mmmmmm.....sooooo
Wheat Berries Salad with Pine Nuts
(One day prior to making the salad, make preserved lemon - see step one in recipe)
Preserved Lemon
3-4 lemons
1 tbsp coarse kosher or pickling salt
Wheat
1 cup hard wheat berries
1 1/2 tsp salt, divided
1 cup medium or coarse bulgur
1 1/2 cups boiling water
1/2 cup pine nuts
2 large, unpeeled garlic cloves
Salad
Juice of 1 large lemon
1/2 cup olive oil
1/2 tsp salt
2 green onions, thinly sliced
3/4 to 1 cup chopped fresh parsley
3-4 large Roma or plum tomatoes
3-4 tbsp chopped fresh mint
1. To quickly prepare preserved lemon, lash sides of washed lemon 6 times, evenly spaced, from just below top to just above bottom. Work coarse salt into slashes. Place in a small wide-mouth preserving jar or ordinary glass measure. Microwave, uncovered, for 1 minute or until skin feels hot. Juice remaining 2-3 lemons; pour over hot whole lemon until just covered. Wedge lemon in jar, if necessary, to keep from floating. Cover and let stand at room temperature for half a day or overnight; then refrigerate.
2. Generously cover wheat berries with cold water in a medium saucepan; add 1/2 tsp salt. Bring to a boil over high heat. Reduce heat to low, cover and simmer until tender, about 45 minutes; drain. Meanwhile, combine bulgur, 1 tsp salt and measured boiling water in a mixing bowl; let stand while berries are cooking.
3. Place pine nuts and unpeeled garlic cloves in a small heavy skillet over low heat. Shake pan frequently for 8-10 minutes or until pine nuts are golden. Watch carefully, as pine nuts burn easily. Cool; then peel and mince garlic.
4. To make salad, stir drained wheat berries into undrained bulgur. Whisk lemon juice with olive oil, garlic and 1/2 tsp salt. Stir dressing into wheat along with green onions and parsley. For best flavour, cover and refrigerate for several hours.
5. When ready to serve, remove a couple sections of preserved lemon. Cut away mushy interior and most of the white; very finely dice remaining yellow peel. Cut tomatoes in half lengthwise. Use a spoon to scoop out seedy interior. Dice remaining tomato shells. Stir preserved lemon, mint, tomatoes and pine nuts into salad. Serve in a large bowl.
I wanted to send you that awesome recipe made with wheat berries......mmmmmm.....sooooo
Wheat Berries Salad with Pine Nuts
(One day prior to making the salad, make preserved lemon - see step one in recipe)
Preserved Lemon
3-4 lemons
1 tbsp coarse kosher or pickling salt
Wheat
1 cup hard wheat berries
1 1/2 tsp salt, divided
1 cup medium or coarse bulgur
1 1/2 cups boiling water
1/2 cup pine nuts
2 large, unpeeled garlic cloves
Salad
Juice of 1 large lemon
1/2 cup olive oil
1/2 tsp salt
2 green onions, thinly sliced
3/4 to 1 cup chopped fresh parsley
3-4 large Roma or plum tomatoes
3-4 tbsp chopped fresh mint
1. To quickly prepare preserved lemon, lash sides of washed lemon 6 times, evenly spaced, from just below top to just above bottom. Work coarse salt into slashes. Place in a small wide-mouth preserving jar or ordinary glass measure. Microwave, uncovered, for 1 minute or until skin feels hot. Juice remaining 2-3 lemons; pour over hot whole lemon until just covered. Wedge lemon in jar, if necessary, to keep from floating. Cover and let stand at room temperature for half a day or overnight; then refrigerate.
2. Generously cover wheat berries with cold water in a medium saucepan; add 1/2 tsp salt. Bring to a boil over high heat. Reduce heat to low, cover and simmer until tender, about 45 minutes; drain. Meanwhile, combine bulgur, 1 tsp salt and measured boiling water in a mixing bowl; let stand while berries are cooking.
3. Place pine nuts and unpeeled garlic cloves in a small heavy skillet over low heat. Shake pan frequently for 8-10 minutes or until pine nuts are golden. Watch carefully, as pine nuts burn easily. Cool; then peel and mince garlic.
4. To make salad, stir drained wheat berries into undrained bulgur. Whisk lemon juice with olive oil, garlic and 1/2 tsp salt. Stir dressing into wheat along with green onions and parsley. For best flavour, cover and refrigerate for several hours.
5. When ready to serve, remove a couple sections of preserved lemon. Cut away mushy interior and most of the white; very finely dice remaining yellow peel. Cut tomatoes in half lengthwise. Use a spoon to scoop out seedy interior. Dice remaining tomato shells. Stir preserved lemon, mint, tomatoes and pine nuts into salad. Serve in a large bowl.
