I’m always getting unusual things from the Farmers Market, if you know me you know I love new experiences. On a recent visit, I brought back white Sonora White Wheat Berries. Lucky for me my farmer’s market friends advised me on what to do. Thanks Eric and Emma! I’m putting everything to good use!
Cooking White Sonora Wheat Berries like any grain 1 cup to two cups of water. Simmer for 50 minutes or until grain plumps up and is soft.
I decided on a cold Sonora White Wheat Berries salad.
1 cup of cooked Sonora White Wheat Berries
1/4 cup fresh basil chopped
1/3 cup fresh rosemary crunched
1/4 cup of chopped fresh carrots
1/8 cup of finely chopped sweet white onion or red
1/4 cup of chopped cherry tomatoes
1/4 cup of organic raisins or organic dried cranberries
1/4 cup of Purslane chopped – Only if you can find it, Purslane is a super food that is crunchy with a lemony flavor! According to Mother Earth News purslane is “high in vitamin E and an essential omega-3 fatty acid called alpha-linolenic acid (ALA). Purslane provides six times more vitamin E than spinach and seven times more beta carotene than carrots. It’s also rich in vitamin C, magnesium, riboflavin, potassium and phosphorus.“
2 tablespoons of extra virgin organic olive oil
1 tablespoon of organic raspberry vinegar
Toss and serve chilled. Serves about 4. You can eat this alone as a meal or I recommend salmon.
It’s fun to go from farm to fork! Enjoy! <3
Read more on Purslane: http://www.motherearthnews.com/organic-gardening/power-packed-purslane-zmaz05amzsel.aspx#ixzz39LUeLn10