Apple Wheatberry Salad: Parsley, Raisins, and Pistachios make this apple-infused medley a satisfying lunch choice

Every Sunday I make a big bowl of some sort of grain medley for weekday lunches. This is one of my favorites because of all of the different textures. It’s got crunch from the celery, nuts, and apple, chewiness from the raisins and wheatberries, and just the right amount of juiciness, sweetness, and acidity from the apple sauce, lemon juice, and olive oil. Cinnamon and nutmeg give it a warm scent, and chopped parsley adds to the overall flavor and aroma.

Ingredients: One crisp apple (chopped), 1 cup (uncooked) wheatberries, 1/4 cup chopped parsley, 1/2 cup raisins, 2 large celery stalks diced, 1/2 cup pistachios or any other nut, 1 tablespoon olive oil (or more if it needs it), lemon juice from half a lemon (more if it needs it), a few drops of apple cider vinegar if you have it, 1 tablespoon unsweetened apple sauce, dash of cinnamon, dash of nutmeg, pinch of salt and pepper.

Bring a small pot of water to a boil. Add the wheatberries. Bring to a simmer, cover, and cook for 40 minutes, or until the wheatberries are tender and have absorbed most or all of the water. Drain and let cool.

Mix all of the ingredients in a medium bowl, adding more lemon juice, olive oil, salt, pepper, cinnamon, or nutmeg to taste. That’s it! Seriously.

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