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Wheatberry Currant Salad
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Description
An eclectic cinnamon side salad with an orange honey dressing.
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
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.
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