Wheat berries are unprocessed wheat kernels with endosperm, bran and germ. When cooked wheat berries have a chewy texture. For more information about wheat berries read the article at http://en.wikipedia.org/wiki/Wheatberry
- ½ cup wheat berries
- 1 cup chopped English cucumber
- 8 grape tomatoes
- 1 cup loosely packed chopped baby arugula
- 1 tablespoon finely chopped flat leaf parsley
- 2 teaspoon lemon juice
- 2 tablespoons crumbled feta cheese
- 1 tablespoon extra virgin olive oil
- Salt and pepper to taste.
- Wash wheat berries and add to a dish and cover completely with water and soak overnight or about 8 hours.
- Add enough water to wheat berries and cook uncovered for about an hour OR as I did, cook in a pressure cooker (about 5 whistles). Cooking in a pressure cooker only takes about 10 minutes, but be careful opening the cover – open it only after all the steam has been released or after the entire content has cooled down
- Drain any excess water and leave to cool
- Chop cucumber to small pieces and half or quarter tomatoes (depending on the size)
- Add wheat berries to a bowl and add chopped cucumber, tomatoes, arugula, parsley, lemon juice, feta cheese, olive oil, salt and pepper and mix well.
- Serve with toasted bread
- Serving size – 2
- Variation: try adding chopped walnuts and dried cranberries for extra taste. You can double the ingredients to make bigger quantities.