Sunday, September 13, 2009

Curried Wheatberries

Now that summer is just about over, a nice light summer dish...

1 cup wheatberries
1 red bell pepper
1 green apple
Raisins and slivered almonds (to taste)
Curry powder (between 1 and 2 tablespoons)
3 tbsp Olive oil
3 tbsp Honey
3 tsp Apple cider vinegar

To make:
Soak wheatberries overnight.
Boil wheatberries, cover and cook until tender.
Boil raisins and lightly toast almonds (for extra flavor, otherwise this step can be skipped).
Cut apple and red pepper into cubes.
Mix oil, honey, vinegar, and curry powder to taste.
When wheatberries are done cooking, toss everything together.

Tastes great right away. And even better as cold leftovers the next day.


  1. Ah, so this is what you did with the wheatberries. Looks good.

  2. I'm thinking...with hummus on pita bread.