One of my dear friends who comes to my classes periodically, shared this great wheat-berry recipe with me. I couldn’t wait until Friday to share it, so here it goes!
Feta Wheat Berry Salad
1 C Feta cheese, diced. (It’s especially good with the sun-dried tomatoes in them or added to the recipe)
½ C red onion, minced (I used my freeze-dried green onions, reconstituted)
½ C cucumber, peeled, seeded, chopped (I simply could not do this recipe without these, however, if you can cucumbers in a brine, they also will taste GREAT in this recipe—otherwise you’ll have to wait until you’re growing cucumbers if you’re going to enjoy this recipe in a time of “survival”.)
5 T. olive oil
¼ C mixed fresh herbs, minced such as parsley, mint, thyme and especially BASIL
¼ cup of reconstituted freeze-dried red and green bell peppers
1 t. of roasted red peppers
¼ C lemon juice (fresh is best, but you can easily make do with the stuff in the bottle.)
1 T. balsamic vinegar
¼ C Kalamata black olives, pitted, brine-cured, chopped
2 garlic cloves, minced
In a pot of boiling salted water cook the wheat berries for 1 hour or until they are tender. (Only about 10 minutes at high presser in a pressure cooker.) Drain. Stir together the wheat berries, and all of the other ingredients except for the herbs. Salt and pepper to taste and garnish with herbs. This tastes great after it sits for 4-6 hours before serving. Serves 4 to 6 with GREAT satisfaction. You’ll get a lot of longevity out of this meal!
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