27486 Wheat Berry Salad with Harissa and Pistachios 1 hr 5 mins 5 mins 6 to 8 servings (about 6 cups) Mon Jul 27 14:20:00 -0700 2009 Fri Aug 28 10:18:06 -0700 2009 Easy African CHOW http://www.chow.com/recipes/27486 Fri, 28 Aug 2009 17:18:06 GMT North African influence makes for complex flavor North African influence makes for complex flavor. Chewy, toothsome wheat berries are combined with exotic flavors for a sweet, spicy, crunchy salad that will give potato salad a run for its money at your next picnic.

What to buy: Wheat berries are the whole kernels of the wheat plant; when crushed, they become cracked wheat, and when ground, they become flour. Soft wheat berries may be labeled as pastry wheat berries—they both cook in less time than traditional wheat berries. Whole, a.k.a. hard, wheat berries are an acceptable substitute; just adjust the cooking time, as it will take a bit longer. Or soak the hard wheat berries for a few hours or overnight to lessen the cooking time.

Wheat berries can be found at your local health food store, gourmet grocery store, or online.

This recipe was featured as part of our Whole Grain Recipes photo gallery.

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  • Fill a large saucepan with heavily salted water and bring to a boil over high heat. Add wheat berries, reduce heat to medium, and cook until tender but still chewy, about 45 minutes to 1 hour. Drain and evenly spread in a single layer on a baking sheet to cool.
  • Place yogurt, olive oil, harissa, and lemon juice in a large, nonreactive bowl and whisk until evenly combined. Add cooled wheat berries, carrots, pistachios, currants, mint, and shallot and stir until evenly coated with dressing. Season with salt.
    • ]]>     http://www.chow.com/assets/2009/08/27486_wheat_berry_salad-harissa_pistachios290.jpg Amy Wisniewski 49 Soup/Salad/Sandwich 2 cups soft wheat berries, rinsed

    ]]>     1/4 cup low-fat or nonfat Greek yogurt

    ]]>     3 tablespoons olive oil

    ]]>     1 tablespoon Harissa

    ]]>     43 4 teaspoons freshly squeezed lemon juice

    ]]>     119 1/2 cup small-dice carrots

    ]]>     1/2 cup roasted, salted pistachios, coarsely chopped

    ]]>     13 1/3 cup currants

    ]]>     195 1/4 cup finely chopped fresh mint leaves

    ]]>     94 2 tablespoons minced shallot

    ]]>     7079 amy wisniewski 1 chow 384 easy 8548 no fuss 388 healthy 23680 affordable 38 budget 393 exotic 745 ethnic 836 adventurous 390 spicy 418 dairy 184 vegetables 261 nuts 504 herbs 435 vegetarian 1619 omnivore 15783 stovetop 755 travels well 1646 picnic 7190 weeknight dinner 17152 whole grains 31164 how to cook grains