Mushroom Wheat Berry Salad Recipe
Nutty wheat berries and earthy Portobello mushrooms combine for a winter salad that’s worth digging into.
PREP TIME (MIN)
45
TOTAL TIME (MIN)
45
SERVINGS
3
Ingredients
- 3 cupsall-natural, reduced-sodium chicken stock or vegetable stock
- 1 cupwinter red wheat berries
- 1 teaspoonkosher salt
- 1/2 tablespoonextra virgin olive oil
- 1 smallorganic shallot, minced
- 1 cupchopped organic portobello mushrooms
- 1 cloveorganic garlic, minced
- 1/4 teaspoonblack pepper
- 1 cupvery thinly sliced organic fennel
- 2 teaspoonschopped fresh tarragon
- 1 teaspoonorganic lemon juice
Directions
1. In medium saucepan bring stock to boiling. Add wheat berries and salt. Return to boiling. Reduce heat. Simmer, covered, about 30 minutes or until wheat berries are tender. Drain. Set aside. 2. In medium skillet heat oil over medium-high heat. Cook shallot in hot oil for 2 minutes. Add mushrooms, garlic and pepper. Reduce heat to low. Cook and stir until mushrooms are soft. Stir in wheat berries. Heat through. Remove from heat. 3. In medium bowl combine fennel, tarragon and lemon juice. Spoon wheat berry mixture into 3 serving bowls. Top with fennel mixture. Serve.
