Versatile Whole Grain Berry Salad

Having cooked grains in your refrigerator means you have healthy “fast food” at your fingertips! Cooked wheat berries, rye berries or oat groats can be used in savory seasonal grain salads. The cooked berries also make fantastic breakfast bowls when combined with yogurt, milk, fruit, and nuts.

Using a ratio of 3:1 (3 cups water, 1 cup berries), allows you to make as many berries as you need to have quick and easy, creative, and healthy meals all week long.

Yield: Makes 4 servings

Ingredients

• 2 cups cooked whole wheat or rye berries (any variety works well, but we especially like Soft Red, Frederick or Turkey Red Wheat Berries, Rye Berries or Whole Grain Oats)
• 1/2 teaspoon salt
• 1/2 cup pesto (homemade or from a jar)
• Crunchy vegetable such as radish, carrot, cucumber, pepper, thinly sliced, either raw or lightly pickled
• Sour cream (optional)

Instructions

1. Using a ratio of 3:1 (3 cups water for 1 cup berries), combine water and berries in a large saucepan, add salt and bring to a boil. Simmer until berries are tender, about 1 hour, but still have a little chewiness. Cooking times will vary a bit depending on variety, so start testing them after about 30 minutes. (See Cook's Note below for details.)

2. Drain and rinse the cooked berries, add a tablespoon of olive oil or butter if desired, and store leftover grains in the fridge.

3. To make the grain salad, combine cooked berries with pesto, vegetables and garnish with sour cream. You can premix the salad or arrange it in individual bowls.