Wheatberries with Asparagus and Walnuts

Ingredient Photo by: Claudia Alexander

Wheatberries are a great alternative to farro. They have the same kind of crunchiness as quinoa but to me are a much more satisfying grain to eat, because they’re also slightly chewy and have a savory sweetness. In the winter wheat berries can be tossed with roasted beets and feta, in the spring with asparagus and radishes, or in the summer with grilled zucchini and shrimp. In sprouted whole wheat bread you may occasionally bite into a wheatberry, but in this recipe they are front and center, giving you plenty of fiber and protein to create a satisfying dish. Yes, they do take a little time to cook but while they are cooking you could listen to a podcast, fold some laundry, or do the NYT Spelling Bee. (Very addictive.)

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Ingredients:

• 1 cup wheat berries

• 1 bunch of asparagus (about a lb. Washed and cut into 2” slices)

• 4-6 radishes washed and sliced

• ¼ cup thinly sliced red onion

• ½ cup of toasted walnuts

• 1/4 cup chopped flat leaf parsley

• ¼ cup dried sour cherries (optional)

  Dressing:

• Juice and zest of one lemon (zest first before juicing)

• 6 tablespoons of olive oil

• 2 tablespoons balsamic vinegar

• 1 tablespoon of Dijon mustard

• Salt and pepper

Bring a large pot of water to a boil, add 1 tablespoon of salt and then the wheat berries. Cook until still a bit chewy about 35 minutes. Add the asparagus and cook another 2 minutes.

While the wheat berries are cooking make the dressing. In a small jar or measuring cup add the lemon juice, vinegar, Dijon, a pinch of salt and a grind or two of pepper. Whisk well, then add the olive oil, continuing to whisk until you get a slightly thick frothy dressing. Set aside.

Next toast the walnuts over medium heat in a dry skillet, swirling the pan so that the nuts don’t burn. When you can start to smell them pull them from the heat and pour them onto a plate so they don’t cook.

When the wheat berries and asparagus are ready, drain the pot and immediately rinse with cold water; give it a good shake to get out as much water as possible. Combine the mixture in a large bowl along with the dressing, Add radishes, red onion, toasted walnuts, zest, parsley and sour cherries if using. Taste and adjust seasonings if necessary.

Photo by: Claudia Alexander