Wheatberry currant salad

I’ve learned a few things from joining a CSA this year.

So far:

Organic, non-pesticide ridden fruit is about 3 times smaller than the stuff you buy in stores. It’s also about 3 times more tasty.

Sheep make a hell of a lot of noise.

Apparently, I eat about 4 times the amount a family of 4 does if 4 leaves of kale are considered a “bunch”.

People that work at CSAs/farms are exactly what you picture in your head. Flannel shirts, no makeup, quirky and extremely nice.

Currants actually exist in a form other than “dried”.

Who knew?

Ok, I guess I knew but honestly, I’ve never in my life actually seen them in a grocery store. Guess they’d rather stock the shelves with steroid pumped strawberries instead.

These blueberry lookalikes came last week for the first time and I was at an absolute loss at what to do with them. At first, I thought they were too tart to eat raw but the thought of turning them into a sweetened jam or sauce seemed like too boring and predictable of a route. So I kept eating them one by one, hovering over the sink until I decided on a classic fruit + grain salad. To offset the tartness of the raw fruit, I’d sweeten and spice up the grain.

What resulted was a partially acceptable breakfast salad, a quirky dinner side salad or an excellent snack over plain yogurt. Take your pick.

Chewy, tart, sweet and minty.

It’s an eclectic little salad which seems totally appropriate considering it’s quirky, flannel loving origin.

5.0 from 1 reviews
Wheatberry Currant Salad
Prep time
Total time
An eclectic cinnamon side salad with an orange honey dressing.
Author: Gina Matsoukas
Recipe type: grains, side dish, salad
Serves: 3-4
Ingredients
  • 1¼ cup cooked wheatberries
  • 1 cup fresh currants
  • 4 leaves of mint, thinly sliced
  • ¼ cup pecans, toasted and chopped
  • ½ teaspoon cinnamon
  • juice of ½ an orange
  • 1 tablespoon honey
Instructions
  1. Combine wheatberries, currants, pecans, mint and cinnamon in a medium bowl.
  2. In a separate small bowl, whisk together the orange juice and honey.
  3. Pour the dressing over the the wheatberry mixture and toss to combine.
  4. Serve room temperature or chilled.
Notes
Barley or brown rice may be substituted for the wheatberries. To cook wheatberries, cover with water in a small sauce pan and simmer for 30-40 minutes. Drain excess water before combining in the bowl with the currants.

 

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Comments

  1. 2

    says

    I’ve never actually seen them in the store now that you mention it either. I’ve never really even thought about it’s un-dried (or pre-dried) form before.

    Regardless, this looks awesome. You really can’t go wrong with wheatberries and fruit :)

  2. 4

    says

    Gina, you are seriously wow-ing me every morning with these stunning posts!! In love! And I’ve never seen currants un-dried either, but now I’ll be keeping a keen eye out!

  3. 11

    says

    when I joined a CSA I realized just how modified and altered grocery store food is…it’s HUGE compared to what grows naturally, no chemicals or genetic tweaking! your fruit comment in the opening, so true!

  4. 13

    says

    Ok you have solved a mystery for me. I get this perfect protein salad at the local grocery store here and was stumped about one of the main ingredients. I even put a plea out a LONG time ago on instagram for someone to help me figure out what they were….looks like they are wheatberries. They look exactly the same. Thank you for solving this mystery for me. I will now call you Detective Gina…solving food mysteries left and right. :) (I obviously haven’t had my afternoon caffeine)

  5. 15

    Barbara says

    Think I’d like this but can’t make it because.. no currents. Bet if I subbed dried currents or blue berries it would sweeten the wheatberries.

  6. 16

    says

    Awesome! I actually have these on a tree in our yard. Or is it a bush. I have no idea because I don’t usually do anything with them. We eat and few and that’s it. I gotta try something like this when they’re ready. Looks yummy!

  7. 18

    says

    I have never tried wheatberries but I keep seeing these amazing recipes being posted! I need to try them. I love all of the ingredients you have in this salad! Mint makes things so refreshing, especially in the summer!

  8. 20

    says

    I have about a gagillion current berries and idk what to do with them. P and I have just been eating them off the bush. I can’t believe your CSA had some so cool!

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