The Recipes

Cinnamon-scented Wheatberry Salad

I still had the rest of the spiced nuts I made earlier this year and decided they would amp up the protein factor in this dish.  Nothing like a little whole grain salad to tote into work and make everyone jealous while they're eating chicken fingers and horrid chili from the cafeteria.

Cinnamon-scented Wheatberry Salad


- 1/4 c. wheatberries
- 1 cinnamon stick
- 1/4 c. raisins
- 1 carrot, peeled and sliced on the bias
- 1/2 shallot, diced
- 1/4 c. spiced nuts, chopped
- 1 T. balsamic vinegar
- 1 carrot, peeled and diced
- 1 T. dijon mustard
- 2 T. olive oil
- salt
- pepper

The night/afternoon before you want to eat, soak the wheatberries in water and add the cinnamon stick.  

The night of, drain the wheatberries and discard the cinnamon stick.  Put the wheatberries in a pot, cover with 2 c. of water, and simmer for 45 minutes.

Bring additional water to a boil.  Cover the raisins with the water and let them plump for 20 minutes.  Drain.

Whisk together the vinegar with the mustard.  Add in the shallot, then whisk in the olive oil.  Add in the carrot, raisins, and cooked wheatberries.  Stir to combine.  Plate and top with the nuts.