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I recently discovered the beauty of the wheat berry. Not only is this whole grain chock full of nutrients (great source of fiber, protein and iron!), but it’s also very versatile in the kitchen. This salad full of nutrients and great for summertime.

Prep time: 10 minutes
Total time: 60 minutes
Yield: 1 large bowl

1 cup hard winter wheat berries
Pinch of salt (to boil wheat berries in)
2 tablespoons olive oil
2 tablespoons balsamic vinegar
3 scallions (or green onion)
⅓ cup shelled pistachios
1 cup cherry or grape tomatoes
Tillamook Vintage White Medium Cheddar

Start by cooking the wheat berries. Bring them to boil in 3 cups of salted water, then simmer uncovered for 50 minutes (or until they are soft). While the wheat berries are cooking, finely chop the scallions (or green onions), finely chop the pistachios, and cut the tomatoes into quarters. Cut the White Medium Cheddar into small cubes and set aside.

Once the wheat berries are cooked, strain and rinse them in cold water. Toss wheat berries, scallions, pistachios, tomatoes and cheese in a salad bowl with olive oil and balsamic vinegar.

This salad is delicious right away, but will also keep for a few days in the refrigerator.


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