Washington D.C. will always remain a monumental city for me. I never get enough with each visit and always look forward to returning. Last time we traveled to D.C for my daughter’s college tours. On one of our free days, we went to see the National Gallery of Art. At the Gallery’s cafeteria, I tried a very delicious wheat berries salad. It reminded me of a similar berry dish my mother used to make, but it used to be sweet. Wheat berries are very adaptable grains and can be versatile to use in any cuisine. Wheat berries are also full of protein and fiber. They have a chewy texture and a nutty flavor. I mostly get wheat berries from Indian stores but I recently have also seen them in organic and health stores.
I always pre soak the berries overnight for easy digestion but it is not necessary.
1 cup Wheat berries/Einkorn
3 1/2 cup Water
1 Tbl sp Butter/oil/Ghee
1 small chopped red onion
1 or 2 chopped small green chili
1/2 inch crushed ginger
1/4 cup chopped carrot
1/4 cup chopped red or green bell pepper
salt to taste
2 tsp lemon juice
1/4 cup cilantro( optional)
To pre soak is optional.
Boil the water. When it is full boil, add the wheat berries and salt. Reduce the flame to medium low. Cover the lid and let it cook for 30-35 mins. Stir occasionally. After 30 mins check the grains, it should press when pressed with fingers. It should be chewy. If it is hard then let it cook for another 5-10 mins. If needed, add water too. After it is cooked drain the water. In another saute pan heat butter/oil/ghee. Add chopped onion, chili and ginger, then saute for 2 mins till the onion is loose. Add chopped vegetables and saute for another 2- 4 mins. When the vegetables are little tender add the cooked berries and salt and mix properly. Just before turning off the gas add lemon juice and cilantro. If needed adjust the seasoning. You can add black pepper too. Serve.
Cooked wheat berries can be refrigerated for 5-6 days.