Summery Wheat Berry Salad
Recipes
We love the nutty and chewy flavor that jovial’s einkorn wheat berry lend to a summer whole grain salad. A salad like this can be prepared with any whole grain of your choice, including gluten free grains like brown rice, buckwheat, millet or quinoa.
Ingredients
- 1 ½ cups (300g) jovial einkorn wheat berries
- ¼ cup plus 2 tbsp. (90g) jovial extra-virgin olive oil
- 1 large leek (175g), white and light green parts, thinly sliced
- 3 cloves garlic (21g), minced
- 1 cup (115g) zucchini, diced
- 1 cup (135g) shaved corn kernels (from 1 medium ear) or 1 cup frozen, thawed
- ¾ tsp. sea salt
- 1 cup (20g) finely chopped flat-leaf parsley
- ¼ cup (60g) fresh lemon juice, about 2 medium lemons
- 3 oz. (85g) goat cheese
- Freshly ground black pepper, to taste
Instructions
- Cook einkorn wheatberries according to Basic Cooking Instructions on the package.
- Meanwhile, in a medium saucepan, warm 2 tablespoons olive oil over medium heat. Add the sliced leek and sauté until just beginning to soften and become translucent, about 5 minutes.
- Add the garlic and sauté for an additional 1 minute, taking care not to let it brown or burn.
- Add the zucchini, corn, and ¼ teaspoon salt. Reduce heat to medium-low and cook for 8-10 minutes or until both are forked tender and slightly charred. Set aside to cool slightly.
- In a large serving bowl, toss together the cooked einkorn wheat berries, zucchini mixture, parsley, lemon juice, ¼ cup olive oil and remaining ½ teaspoon salt. Toss until combined. Taste and season with freshly ground black pepper.
- Fold in ½ of the goat cheese, reserving the rest to garnish each individual serving.
- Serve warm or at room temperature. Store leftovers covered in the refrigerator for 4-5 days.
