Wheatberry Salad with Edamame and Sun-Dried Tomatoes


Wheatberry Salad with Edamame and Sun-Dried TomatoesIngredients

  • 4 cups water
  • 1 cup dry wheat berries, rinsed
  • 2 cups frozen shelled edamame for the salad cup thinly sliced celery
  • 1/2 cup chopped drained oil-packed sun-dried tomato halves
  • 1/2 cup raisins
  • 3 tbs. balsamic vinegar
  • 1 tbs. extra virgin olive oil
  • 1/2 tsp. lemon pepper
  • 2 garlic cloves, crushed
  • 1/4 cup chopped fresh parsley


To prepare the wheat berries and edamame:

  1. Bring water and wheat berries to a boil in a large saucepan.
  2. Reduce heat, cover and simmer gently for 1 hour, stirring occasionally.
  3. Stir in the edamame and continue to cook until they are tender, about 5 to 7 minutes.
  4. Drain and rinse.

To prepare the salad:

  1. In a large bowl, add cooked wheat berries, edamame, celery, sun-dried tomatoes, and raisins.
  2. In a small bowl, whisk together vinegar, oil, lemon pepper and garlic.
  3. Pour over wheat berry mixture and toss to coat.
  4. Sprinkle with parsley.
This recipe can be part of a well balanced food plan. Any alterations made during preparation are at the discretion of the chef and are not included in the nutritional analysis provided, nor supported by the BestHealth team.