This makes a potluck-sized batch of Wheatberry Salad. It’s very similar to the salad I have made before, but I didn’t have all the same ingredients. The thing is, the basics of wheatberries, chopped onions, cilantro, lime, cayenne and olive oil can serve as a base for a salad with all sorts of different vegetables, though I would not choose soft veggies.
Start with the wheatberries. Rinse 2 cups off in cold water and put in a skillet with 4 cups of water. Bring to a boil, put the lid on and let simmer about an hour until it’s cooked. It will still be toothsome, but tender. Put in a colander, rinse in cold water, rest inside a bowl and let stand in the fridge overnight so all the water drains away and it gets a little dry.
Next day dice and chop up a bunch of veggies. In this iteration, 1 whole yellow onion (about two cups), 1 cup of cilantro (or more), 4 carrots, 4 celery stalks, 2 zucchinis and 2 tomatoes. Finely dice a jalapeño. Mix all in a bowl. Squeeze 4 limes (Yeah, I know, I had limes but no red peppers!) and add about 1.5 to 2 tbsps of olive oil. Add 1 to 1.5 tsps of cayenne. This totally depends on how much heat your want. I wanted heat, so I added 1.5. Stir together, adding salt and pepper to taste. This will be a bit over-spiced, but you can taste the profile. It’s just easier to mix and blend evenly before you add the wheatberries.
Finally, add the wheatberries and stir. Cover and let marinate at least 2 hours before serving.