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Ingredients
2 cups wheatberries
4 quarts water
1 cup diced celery
1 pound roughly chopped smoked turkey or rotisserie chicken
1 tart apple, such as Northern Spy or Granny Smith, peeled, cored and diced (about 1 cup)
4 green onions, thinly sliced
1 cup dried cranberries
1 cup chopped pecans
3 tablespoons walnut or corn oil
2 tablespoons cider vinegar
2 teaspoons Worcestershire sauce
1 teaspoon Dijon mustard
1 tablespoon chopped fresh sage, or 1 teaspoon dried
2 teaspoons fresh thyme leaves, or 1/2 teaspoon dried
1 teaspoon salt
1/2 teaspoon coarsely ground black pepper
Instructions
4 quarts water
1 cup diced celery
1 pound roughly chopped smoked turkey or rotisserie chicken
1 tart apple, such as Northern Spy or Granny Smith, peeled, cored and diced (about 1 cup)
4 green onions, thinly sliced
1 cup dried cranberries
1 cup chopped pecans
3 tablespoons walnut or corn oil
2 tablespoons cider vinegar
2 teaspoons Worcestershire sauce
1 teaspoon Dijon mustard
1 tablespoon chopped fresh sage, or 1 teaspoon dried
2 teaspoons fresh thyme leaves, or 1/2 teaspoon dried
1 teaspoon salt
1/2 teaspoon coarsely ground black pepper
1. Place wheatberries in a large pot; add water. Bring to a boil over high heat. Reduce heat to low and simmer until tender, about 1 hour. Drain in a colander and cool.
2. Place wheatberries in a large bowl; stir in remaining ingredients. Serve cold or at room temperature. Serves 10.
Recipe by Bruce Weinstein and Mark Scarbrough, Relish the Healthy Table, "Waves of Grain," Sept. 2008.
Nutritional Information
2. Place wheatberries in a large bowl; stir in remaining ingredients. Serve cold or at room temperature. Serves 10.
Recipe by Bruce Weinstein and Mark Scarbrough, Relish the Healthy Table, "Waves of Grain," Sept. 2008.
Per serving: 392 calories, 19g fat, 36mg chol., 19g prot., 36g carbs., 7g fiber, 712mg sodium.
