This savory and satisfying side dish showcases heritage wheat berries. A few, high-quality ingredients allow this simple but tasty version of tabbouleh to shine.
Makes: 4 servings
¾ cup uncooked wheat berries
1 ½ cups water
1 to 2 bunches parsley, finely chopped
4 ribs celery, diced (can substitute diced cucumber)
1 chopped tomato (optional)
2 tablespoons chopped fresh mint (optional)
2 tablespoons olive oil
Juice of 1 lemon
Salt and pepper to taste
Ground cumin to taste (optional)
Combine uncooked wheat berries with water and a pinch of salt in a medium saucepan. Cover, bring to a boil and let simmer about 1 hour or until wheat berries are tender but slightly chewy. Wheat berries will yield about 1 ½ cups once cooked. Drain off any excess water. Cool to room temperature. Toss cooled wheat berries with remaining ingredients in a large bowl. If time allows, let tabbouleh sit in the refrigerator to slightly chill and absorb the flavors.