Curried Wheat Berry Salad Recipe

Curried Wheat Berry Salad Recipe

  • 2 cups wheat berries
  • 6 cups water
  • 1 teaspoon olive oil
  • salt to taste
  • 1/3 cup olive oil
  • 1 1/2 teaspoons curry powder
  • 1 tablespoon dried parsley
  • 1 teaspoon red pepper flakes
  • 1 (15 ounce) can chickpeas (garbanzo beans), rinsed and drained
  • 1 cup unsalted sunflower seeds
  • 1 1/4 cups raisins
  1. Place wheat berries in a large container and cover with several inches of cool water; let stand 8 hours to overnight. Drain.
  2. Bring 6 cups water and wheat berries to a boil in a saucepan; add 1 teaspoon olive oil and salt. Reduce heat to medium-low, cover, and simmer until the wheat berries are tender and have split open, 45 minutes to 1 hour. Drain and rinse wheat berries with cold water.
  3. Whisk 1/3 cup olive oil, curry powder, parsley, red pepper flakes together in a bowl until dressing is evenly mixed.
  4. Combine wheat berries, chickpeas, sunflower seeds, and raisins in a bowl. Drizzle dressing over wheat berry mixture; toss to coat and season with salt.
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