to fit smaller rice cookers.
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Wheat Berry and Beet Salad
A tasty salad with the perfect blend of grains and veggies!
Prep: 60 min Total: 160 Mins Yield: Serves 2-4
2 cups wheat berries
4-5 beets, roasted
1/4 cup green onions, chopped
1/4 cup fresh parsley, chopped
2 tblsp fresh dill, chopped
2 tblsp lemon juice
1 tblsp lemon peel, grated
2 tblsp olive oil
2 tblsp pepita seeds or any seed of your choice
salt and pepper
Soak wheat berries for 1 hour in cool water and rinse. In your rice cooker, mix the soaked wheat berries with water up to fill line 2 marking inside the inner cooking pot. Set to Brown Rice and let the rice cooker run its cycle.
Meanwhile, wash beets, wrap them in foil and bake them in the oven at 400 degrees F for 35 minutes or until soft. Let cool and then peel the beets and cut them into quarters.
Mix olive oil, lemon juice and lemon peel with the herbs and green onion and season with salt and pepper. Add the warm wheat berries to the dressing and mix well.
Assemble the salad with beets, wheat berry mix and top with pepita seeds.