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Monday, February 9, 2009


It’s something that almost never happens, but we have three dinner parties in a row this weekend! I decided to prepare three recipes of the Wheat Berry Salad with Dried Apricots. It was such a great success when I served it to friends a few days ago and…desperate times call for desperate measures.

One thing I’ve learned about recipes with cooked whole wheat berries is that the flavor improves with time. Considering my crazy schedule, anything that can be prepared ahead of time is a huge advantage.The actual recipes are posted under the wheat section on the recipe page. Here’s how it works.

Start with whole wheat kernels that have been fully cooked and slightly chilled.

I try to always have frozen bags of cooked wheat berries stored in the freezer. This is an excellent way to use up and rotate wheat that’s been stored for many years. While older wheat may not perform well as flour for baking bread, it still has superior health benefits and works perfectly when cooked like rice and added to soups, salads, and casseroles.

Microwave the frozen bags of cooked wheat berries approximately 3 minutes per bag until the kernels are loosened and separated.

Gather all the other ingredients while the wheat is in the microwave.

Measure and combine all ingredients in a large mixing bowl.

My secret ingredient is apricot jam. I think this recipe needs just a touch of added sweetness so I would suggest 1 tablespoon per recipe of either white sugar, brown sugar, honey, or apricot jam.

It only took me 30 minutes to prepare three salads for three separate dinner parties!

This is exactly why food storage makes so much sense on a daily basis. Because I have a supply of wheat on hand I can continually find new and interesting ways to serve it to my friends and family. Livin’ the dream!


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