Recipe: Wheat Berry Salad with Apple and Toasted Cashews

WHEAT BERRY SALAD WITH CASHEWS

1 cup wheat berries*
10 cups water
1 1/2 tbsp oil
2 tbsp orange juice
1 tbsp red wine vinegar
1 tsp ground coriander
1/4 tsp ground caraway seeds
2 apples (Gravenstein or granny smith), halved, cored, cut into small dice
2 tbsp finely chopped fresh mint
Salt and pepper (to taste)
1/2 cup cashews, toasted and chopped

Place wheat berries and water in a large saucepan. Bring to a boil over high heat, stirring frequently. Reduce heat to medium and simmer until very tender, about 1 hour and 10 minutes. Drain and transfer to a large bowl.

Add oil, orange juice, vinegar, coriander, caraway seeds, apples, mint, salt and pepper. Toss well.

Just before serving, add cashews; mix well.

*You may substitute 3 cups cooked brown rice or cooked coarse cracked wheat for the cooked wheat berries. But wheat berries add a pleasingly chewy texture.

Makes 4 Servings
Source: Chicago Sun Times, November 6, 1996