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Wheatberry Currant Salad
Submitted by Gina (Running to the Kitchen) on July 3, 2012 in Fruit Salads, Salads
| Prep Time Cook Time |
Servings 4 | Difficulty Easy |
Ingredients
- 1-¼ cup Cooked Wheatberries
- 1 cup Fresh Currants
- ¼ cups Toasted Pecans, Chopped
- 4 leaves Mint, Thinly Sliced
- ½ teaspoons Cinnamon
- ½ whole Orange, Juiced
- 1 Tablespoon Honey
Preparation Instructions
Combine wheatberries, currants, pecans, mint and cinnamon in a medium bowl.
In a separate small bowl, whisk together the orange juice and honey.
Pour the dressing over the the wheatberry mixture and toss to combine. Serve room temperature or chilled.
Notes:
Barley or brown rice would be great substitutions for the wheatberries.
To cook wheatberries, cover with water in a small sauce pan and simmer for 30-40 minutes. Drain excess water before combining in the bowl with the currants.
