Lunch packing is made easier when you have a batch of a grainy salad in your fridge. Prepare a batch of wheatberries on the weekend and toss into this salad. Portion this salad out into small containers for a quick grab and go lunch that will make you the envy of your workplace.
Because wheatberries are a whole grain, this salad will fill you up and keep you satiated for longer than if made with a more refined grain! If you don’t have wheat berries, you can substitute any whole grain into this recipe – barley, quinoa, faro, basmati rice or quinoa. See my Cooking with Whole Grains Cheat Sheet.
Cooking 1 cup of raw wheat berries is as easy as 1-2-3:
Place wheat berries in a glass bowl and cover with water. Soak in the fridge for a few hours or overnight*. Drain.
Place wheat berries in a saucepan and add 3 cups of water.
Bring to a boil then simmer for ~45-60 minutes. Cooking time will depend on the freshness of the wheat berries and soaking time. 1 cup of raw wheat berries will yield about 3 cups of cooked wheat berries. Once cooked, they can be stored in your fridge for between 3 – 5 days.
Where can I find wheat berries?
You can find wheat berries at Planet Organic, Community Natural Foods, Amaranth, Blush Lane Organics. I have seen pearled wheat berries at Safeway. Pearled wheat berries have had some of their whole grain removed and do not require soaking.