Wheat Berry Salad with Balsamic Vinaigrette

This salad is a little out of the ordinary, but it's full of flavor and really satisfies that chew factor. Look for cooked wheat berries in the freezer section of your grocery store.  If you can't find them, I've included cooking instructions for dry wheat berries below.

Wheat Berry Salad with Balsamic Vinaigrette

makes 6 servings

Printable Recipe

Ingredients

Salad:

• 1 1/2 - 2 cups cooked wheat berries

• 3/4 chopped walnuts

• 2-3 stalks celery, finely chopped

• 1/2 cup tart dried cherries, chopped

• 2 scallions, chopped (white and green parts)

• 1/2 cup finely chopped parsley

Dressing:

• 1/4 cup olive oil

• 1 1/2 tablespoons balsamic vinegar

• 1 1/2 teaspoon prepared spicy brown mustard (or Dijon)

• 1 clove garlic, minced

• Kosher salt and freshly ground pepper to taste

Directions

1. Prepare dressing by whisking together oil, balsamic, mustard, garlic, salt, and pepper; pour over remaining ingredients.  

2. Toss and serve.

Note

• To cook wheat berries, boil them in water or chicken stock for 50-60 minutes until they are tender and chewy.

Ham Fried Rice

This is a real favorite of my pickiest eater.  It's easy to make and faster to get on the table than take-out.  It's a win-win.

Ham Fried Rice

serves 8-10

Printable Recipe

Ingredients

• 4 tablespoons peanut oil (or canola or vegetable), divided

• 4 large eggs, beaten

• 1 large onion, minced

• 1-2 cloves garlic, minced

• 1 pound ham steak, cut into 1/4-inch dice

• 2 cups frozen mixed vegetables (peas, corn, carrots), thawed

• 2 tablespoon sesame oil

• 4 tablespoons soy sauce

• 1 teaspoon fine salt

• 1 teaspoon sugar

• 4 cups leftover white or brown rice (see notes below)

• 4 scallions, sliced

• Optional: Sriracha or Duck Sauce

Directions

1. In a large skillet over medium-high heat, scramble the eggs in half of the oil; remove from pan and set aside.

2. Add remaining oil to pan and sauce onions until translucent.

3. Add garlic and saute for about a minute.

4. Add diced ham and vegetables and saute for a few more minutes to heat them through, then stir in the sesame oil, soy sauce, salt, sugar, rice, ham, and scrambled eggs; mix well.

5. Sprinkle scallions on top and serve with Sriracha or duck sauce if desired.

Notes

• Be sure to store sesame oil in the refrigerator or it may turn rancid rather quickly.

• To make 4 cups of white rice: Stir together 2 cups parboiled rice, 3 cups of water, and 1 teaspoon kosher salt; bring to a boil. Cover and reduce heat to low for 15-18 minutes, or until all the water is absorbed. Ideally, chill rice overnight, but if you’re in a hurry, you can spread it into a thin layer on a sheet pan and refrigerate uncovered for several hours.