You can use almost any grain in this salad based on what you have on hand, or what you prefer. Think bulgur, pearl barley, spelt, oat groats, and millet. For gluten free diets, use kasha (toasted buckwheat groats) or brown rice or millet. If kohlrabi is unavailable, try jicama or celery for a similar slightly-sweet, fresh crunch.
- 1 cup wheat berries (soaked at least 4 hours or overnight, drained)
- grated zest of 1 orange
- juice of 1 orange
- 2 tbsp extra virgin olive oil
- 1–1/2 tbsp fresh lemon juice
- 1 tbsp agave nectar or honey (use the agave for vegan diets)
- 1 tsp fine sea salt
- 1 cup chopped or matchstick cut kohlrabi (see other options above)
- 1 medium tart-sweet apple (e.g. Braeburn, Gala)
- 1/2 cup dried cranberries, chopped
- 1/3 cup toasted, lightly salted sunflower seeds
- 2 tbsp chopped fresh flat-leaf parsley
- Place the drained wheat berries in a medium saucepan, cover with water (enough so there is 1 inch water above the grains) and bring to a boil. Reduce heat and allow to simmer for 35-40 minutes until plumped and tender. Drain.
- Whisk the orange zest orange juice, olive oil, lemon juice, honey (or agave), and salt in a large bowl. Add the wheat berries, kohlrabi, apple, cranberries, sunflower seeds, and parsley. Toss to combine and season with salt & pepper to taste.
Note: Wheatberries–whole, unprocessed wheat kernels–are available at any health-food store or in the health food or bulk sections of many grocery stores. They need tobe soaked for a few hours or overnight before cooking. They contain oils that turn rancid quickly. Be sure to refrigerate them in an airtight container.