Toasted Wheat Berry Salad with Tomato, Zucchini, and Caramelized Corn
Ingredients
1 1⁄2 cups wheat berries
2 tablespoons plus 1⁄2 cup olive oil
2 cups frozen corn kernels
2 medium zucchini, thinly sliced
2 cloves garlic, minced
1⁄4 cup lemon juice
1⁄2 teaspoon salt
Freshly ground black pepper
1 handful basil leaves, thinly sliced
6 large tomatoes, diced, or 3 cups small tomatoes, halved
2⁄3 cup Parmesan cheese, grated or shredded
Instructions
1. Place wheat berries in dry skillet over medium-high heat. Toast, stirring constantly, until the grains pop and deepen in color, about 4 minutes.
2. Place wheat berries in rice cooker bowl and cover with hot water; let soak in machine for 1 hour. Drain wheat berries and return them to rice cooked. Add 3 cups water, 1 pinch salt and stir to combine. Close machine and set for brown rice or regular cycle.
3. When machine finishes cooking, let wheat berries steam in cooker for 15 minutes then transfer to sieve to drain.
4. Heat 1 tablespoon olive oil in large skillet over medium heat. Add corn and pinch of salt. Stir corn occasionally and cook until a bit browned, about 10 minutes. Transfer corn to large bowl.
5. Add another tablespoon olive oil to skillet and cook sliced zucchini, stirring often, until tender, about 2 to 3 minutes. Transfer zucchini to bowl with corn.
6. Pour 1⁄2 cup olive oil into immersion blender cup and add lemon juice, garlic, salt, black pepper, and half of basil leaves. Blend until smooth.
7. Transfer wheat berries to bowl with corn and zucchini. Add dressing, Parmesan, tomatoes, and remaining basil. Stir to combine and season with extra salt and pepper if necessary.
Comments
This recipe is from The Flour Sack. I feel like I made it forever ago so I don’t remember much about it, only that it was tasty and we enjoyed it. Fresh corn kernels would probably be better, but I don’t always have the patience for that! This was a good way to use up lots of in season veggies, though. The original recipe called for barley, but I’ve got a ton of wheat berries and I’m happy to say that they worked super well.
Shown here with some roast that I have no recipe for.