Cinnamon-Soaked Wheat Berry Salad

Name: Cinnamon-Soaked Wheat Berry Salad
Ingredients: 1 cup wheat berries; 1 2-inch cinnamon stick; 1/4 tsp. coarse sea salt; 3 medium carrots, peeled and cut into 1/4-inch dice; 1 heaping cup thinly sliced dried apricots; 1/2 cup toasted slivered almonds; 6 Tbs. chopped cilantro; 3 Tbs. apple cider vinegar; 3 Tbs. olive oil; 1 Tbs. lemon juice; 1 heaping tsp. Dijon mustard; 1 tsp. pure maple syrup; 1/4 tsp. ground cinnamon

13 ingredients

14 steps

Ingredients

1 cup wheat berries
1 2-inch cinnamon stick
1/4 tsp. coarse sea salt
3 medium carrots, peeled and cut into 1/4-inch dice
1 heaping cup thinly sliced dried apricots
1/2 cup toasted slivered almonds
6 Tbs. chopped cilantro
3 Tbs. apple cider vinegar
3 Tbs. olive oil
1 Tbs. lemon juice
1 heaping tsp. Dijon mustard
1 tsp. pure maple syrup
1/4 tsp. ground cinnamon

Directions

1

To make Salad: Soak wheat berries and cinnamon stick in 3 cups water 8 hours, or overnight.
2

Bring wheat berries, cinnamon, and soaking water to a boil in medium saucepan.
3

Reduce heat to medium-low, cover, and simmer 1 hour, or until tender but still chewy.
4

Drain off remaining liquid, if necessary; remove cinnamon stick; and set aside.
5

Meanwhile, bring salt and 1 qt.
6

water to a boil.
7

Add carrots, and cook 2 minutes, or until tender.
8

Drain, and plunge in bowl filled with ice water to stop cooking.
9

Drain again.
10

Toss carrots with wheat berries, apricots, almonds, and cilantro in bowl.
11

To make Dressing: Blend all ingredients in blender until creamy.
12

Season with salt and pepper, if desired, and stir into Salad.
13

Cover, and chill 1 hour to allow flavors to marry.
14

Remove Salad from refrigerator 30 minutes before serving.