Wheat Berry Tabouleh

The term wheatberry or wheat berry refers to the entire wheat kernel (bran, germ, and endosperm) minus the hull. Wheatberries have a tan to reddish brown color and are available as either a hard or soft processed grain. As a whole grain, they also provide nutritional benefits since they are an excellent source of dietary fiber.

For my first foray, I picked up some hard wheat berries at a wonderful gourmet grocery store in town and drove home excited to try the new find. I cooked them, which is a maintenance free, but not particularly fast process. Once I ingested the first bite, I knew that my family would not be consuming them unless I found someway to liven things up. Therefore, I decided to make a tabouleh. As a friend, I will tell you that all four of us needed a few minutes to adjust to the chewy texture but once adjusted, were able to welcome this new berry into our family.

By the way, my smart hubby turned it into the main dish for dinner by adding leftover chicken.

Ingredients:

1 cup cooked wheat berries

1 cup english cucumber, chopped

3/4 cup roma tomato, chopped (about 1-2 tomatoes)

3/4 cup red peppers, diced

1/2 cup sweet onion*

1/2-3/4 flat lead parsley, minced (I know that seems like so much but hey, this is tabouleh and makes the dish)

1-2 tablespoons extra virgin olive oil**

1/4 cup fresh lemon juice**

salt & pepper

* I planned on using a red onion but forgot to buy one but I was quite pleased with the sweet onion.

** This is a guesstimate as I did not write it down but I seem to recall measurements that approximate this. Suit to taste.