wheat berries with cumin, dried apricots and toasted almonds

2 cups of wheat berries

2 tbsp olive oil

2 tbsp white wine vinegar

1 tsp cumin

freshly ground pepper, to taste

10 dried apricots, chopped

1/4 cup sliced almonds, toasted

Cook wheat berries in 4 cups of water, covered over low heat,  for roughly 40 minutes, or until al dente.

Drain wheat berries, and place in large bowl. Add 1 tbsp olive oil, and stir. Mix in apricots and toasted almonds.

Mix remaining olive oil, vinegar, cumin and freshly ground pepper in a small bowl, then stir into the wheat berry mixture.

Crumbled chevre can also be added to the mix, if desired. Can be served warm or at room temperature.

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3 thoughts on “wheat berries with cumin, dried apricots and toasted almonds

  1. I was inspired by this combination – but a mistake in thinking I had everything on hand led to a variation:-) for the apricots & almonds I had to substitute dried tomatoes and cranberries, and used pecans, roughly chopped. The cumin was a great flavouring, and this made a terrific main dish salad. The texture of the wheatberries is much more pleasing to me than cracked wheat. This would work well with Kamut I think – and I definitely will try as soon as I restock apricots and almonds. Thanks – I think t is a reasonably virtuous recipe too. Feta or chevre will work.

  2. Our second meal used it topping a salad of arugula/tomato/irish bacon/feta, and a little chevre on top of the wheatberries. love the texture. Will try this salad again with Kamut. And apricots… 😉 Thanks for such a winning recipe.

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