I love wheatberries in a salad. They have a toothsome quality that makes a salad substantial and filling. They take a while to cook, but they are cheap, far cheaper than farro, and add a delicious nuttiness to any salad.
To make wheatberries, put one cup of wheatberries in a sauce pan, add 3 cups of water and salt. Bring to a boil, reduce to a simmer and put the lid on the pan. Check back after 30 minutes and then keep checking until they are chewy. It can take up to 50 minutes or so, depending on the specific kind of wheat. Some people like toasting the wheatberries for 10 to 15 minutes in a medium oven (350°) before boiling them to make them more aromatic and nuttier. I am usually too impatient and don’t think it makes a big enough flavor difference.
After the wheatberries are tender, drain in a colander, run cold water over them and let them drain until they are dry and cool. You can store in the fridge if you like.
To make the salad,
Bias cut eight asparagus stalks into 1 inch long pieces. This exposes more of the tender interior so they absorb vinegar dressing. Add to the wheatberries along with 1/4 cup of dried cranberries. Add 2 TBSP of balsamic vinegar. (You can add more if you like.)Shake, cover, and store in the fridge for a few hours before serving.
This is a tangy salad with plenty of crunch from the asparagus and a tart sweetness from the cranberries. All three ingredients love balsamic vinegar.
I used to attend a board meeting six hours away and to save money, lunch was always potluck. I used to open a bag of frozen asparagus, toss in a 1/4 cup of balsamic vinegar and by the time we got there, it was thawed and marinated. Yum! People always asked how I managed to make such delicious asparagus, hah! Vinegar “cooks” veggies so well.
I made two salads with wheatberries today. I just doubled the wheatberry part and divided the cooled wheatberries when they were ready. I figure if I am going to make something that takes nearly an hour, I will make the most of it.