April 10, 2010
Tabbouleh from Wheat Berries
Lorraine Glazar, Tucson CSA
Makes 3 main course or 4 side servings
3/4 cup coarsely ground wheat berries (use the more coarse settings on the CSA grinder)
3 tablespoons lemon juice
2 tablespoons olive oil
freshly ground black pepper
1 bunch parsley, finely chopped
1/2 cup mint, finely chopped
3 green onions, finely chopped
1 carrot, grated (optional)
Start a pot of water to boil as if you were going to boil pasta. When it boils, add salt and the wheat berries. Start checking for doneness at about 20 minutes—the length of time it will take to cook depends on how the berries are ground. When the texture is soft and fluffy, it’s done.
Drain well, then place in a container with a flat bottom. Make a vinaigrette by mixing the lemon juice, olive oil, black pepper and more salt in a small bowl. Add to the hot grains and let them absorb the vinaigrette.
Mix in the parsley, mint, green onions and carrot if using. Toss to combine and enjoy.