{Recipe} Veggie Wheat Berry Salad

What do you have for lunch each day?  Are you fortunate enough to have a full kitchen at your disposal so that you can make up whatever appeals to you each day?  I'm not that lucky, since I work outside the home... I try to pack a lunch to bring with me.  With trying to eat healthy and continue to lose a few more pounds, packing something that will satisfy and not leave me wanting something unhealthy is very important.

Last week, I shared some whole grain recipes that I've made in the past and that inspired me to make a new recipe with wheat berries (I have a few packages that I bought and need to use them since they are taking up valuable pantry space).

Veggie Wheatberry Salad

I'm so glad I decided to make this salad for my lunches last week!  It was filling and had so much healthy goodness in it, that I felt good eating it.

This is not a recipe that will go together in a matter of minutes, but it also doesn't require your full attention while the wheat berries are cooking.  If you want to make sure the assembly goes quickly, then I'd suggest prepping the veggies toward the end of the cooking process.  It's really just chopping a few different veggies and then stirring it all together in a bowl.  Yes, it's that simple.

You can certainly switch up the ingredients based on the flavors that appeal to you or even to what is in season.  That will give you something completely different to fill your lunch box with each week.  I have gotten to the point where I like to make up a big bowl of healthy food each week - it can be my "salad of the week" or a whole grain salad filled with veggies or something like that.  I portion it into small containers so all I have to do is grab it in the morning and toss into my lunch bag.

Veggie Wheat Berry Salad

Recipe by Adapted from Betty Crocker's Whole Grains cookbook
  • 1 cup uncooked wheat berries
  • 4 cups water
  • 1/4 cup prepared salad dressing (I used a light Italian seasoned dressing)
  • 1 cup broccoli florets, chopped
  • 1 cup grape tomatoes, sliced in half
  • green bell pepper, diced
  • scallions, sliced thinly
  • 1/2 cup crumbled feta cheese (fresh mozzarella would also work nicely)
Cooking Directions
  1. In a large saucepan, soak wheat berries in the water for approximately 30 minutes. Then, heat the pan over high heat until it begins to boil. Reduce the heat to a simmer and partially cover; cooking for another 55 minutes. Drain and rinse with cold water.

  2. In a large serving bowl, combine the wheat berries, salad dressing and all vegetables and toss well. Refrigerate until ready to serve.

Please note that all photos and content belong to Patsy Kreitman, unless otherwise noted. If you want to use something please ask first.


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