Pomegranates in season and plentiful at the grocery stores this week and someone gave me a bag of wheat berries. I thought why not? Put the two together with some fresh mint and lets see what happens. I’ve never cooked wheat berries, but have often added them to my salad from the salad bar at Whole Foods. Their slightly firm and chewy texture is satisfying and full of protein. Add some pomegranate seeds with some fresh mint and you have a taste sensation full of vitamins, minerals, and antioxidants.
Wheat Berries with Pomegranate and Mint
1 c. wheat berries
3 c. water
Seeds from one pomegranate
¼ c. chopped fresh mint
3 scallions
½ lemon
2 tsp. olive oil
Sea salt
Black pepper
Rinse the wheat berries and place in medium sauce pan with 3 cups of water and a pinch of salt. Simmer on medium heat for about 50 minutes or until water has evaporated. The berries should be firm and slightly chewy when done. Allow to cool to room temperature when finished cooking.
Place the pomegranate seeds, scallions and chopped mint into a medium bowl. Add the cooked wheat berries.
Make vinaigrette with the juice from ½ lemon and olive oil, pinch of salt and dash of black pepper. You can whisk it together in a small bowl with a fork.
Add the vinaigrette to the wheat berry mixture and fold gently to keep the pomegranate seed intact.
Enjoy!
Note: Peeling a pomegranate is easy when done in a large bowl of water. Score the outside of the pomegranate with a paring knife, submerge in the water and start peeling away. The pith will float to the top and the seeds will sink, making it easy to get to the delicious juicy seeds without staining your clothing and kitchen counter. I used Bob's Red Mill Hard Spring Organic Wheat Berries.
