• Nicole Shelly

Asian wheat berry salad

When I was a vegetarian, I experimented with a bunch of whole grains. Yes I made quinoa many times before it was cool and I’m not going back to it. Cous cous is ok, but I’ll stick with pasta. I love white rice and I’m fine with eating it sometimes. Millet is for birds, not for me. Oatmeal makes me more hungry than when I started eating it. I never did try wheat berries or rye berries until Teena from Red Cat Farm gave me some. I made kind of like a grain bowl that was very good. The rye berries are chewier than barley, and much more substantial than oats.

1 cup Red Cat Farm wheat berries with water for cooking

3 carrots, julienned

1 bunch broccolini or broccoli

3 pieces baked tofu, cubed

2 eggs, cooked over hard

cilantro for garnish

kimchi for garnish


1/4 cup hoisin sauce

2 T. soy sauce

2 T. chili oil (or canola/similar)

1 T. rice vinegar

1 t. minced garlic

1 t. sesame oil

1 t. sugar or honey

I cooked the wheat berries overnight in a slow cooker covered with plenty of water. Alternatively cook on low covered on a stove top for about an hour. I rinsed the wheat berries and tossed them with some sesame oil.

Cook the broccoli in boiling water until tender.

Make the dressing

Toss dressing and tofu to cooked wheatberries and add carrots, garnishes, cooked egg and broccolini.

#wheatberries #vegetarian #eggs #winterrecipes #tofu #carrots #salad #grainbowl #kimchi

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