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Ingredients Jump to Instructions ↓

  1. 2 cups 474ml Cooked wheat berries - dried, seeNote

  2. 1 Celery stalk - (to 2) - cut 1/3" dice

  3. 1/3 cup 78ml Dried apricots - finely sliced

  4. Juice of 2 oranges

  5. 1 tablespoon 15ml Honey

  6. 1 teaspoon 5ml Grated orange zest

  7. 1 teaspoon 5ml Dijon mustard

  8. Hot sauce - to taste

  9. 1/4 teaspoon 1 1/3ml Coarse salt

  10. Freshly-ground black pepper - to taste

  11. 1 1/2 cups 60g / 2.1oz Stemmed baby spinach leaves - crisped

Instructions Jump to Ingredients ↑

  1. * Note: Once wheat berries are cooked and softened, they can be stored in the refrigerator for five days or frozen for up to one month. To cook them, combine 1 cup wheat berries and 3 cups water in 2-quart pot. Bring to boil over high heat, then reduce heat, cover and simmer until berries are tender to the bite, about 1 hour 15 minutes to 2 hours. Drain in colander and spread on paper towels until air-dried. You'll have about 2 1/2 to 3 cups cooked berries. Store in airtight plastic bags.

  2. Toss together cooked wheat berries, celery, apricots, orange juice, honey, zest, mustard, hot sauce, salt and pepper to taste in medium bowl. Toss well. Taste and adjust seasonings. (Can be served immediately but is best refrigerated 3 hours or overnight for berries to absorb flavors.)

  3. Arrange spinach leaves on 4 dinner plates. Spoon salad over, dividing evenly.

  4. This recipe yields 4 servings.

  5. Each serving: 321 calories ; 205 mg sodium; 0 cholesterol; 2 grams fat; 64 grams carbohydrates; 13 grams protein; 9.63 grams fiber.

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