Wednesday, July 21, 2010

Another Hot Day, Another Salad

My summer comfort foods are salads and I'm most comfortable when there are a few on hand with which to compose a salad plate.

As I continue my clean out, use up what's in the pantry, late (very late) spring cleaning, I keep coming across clipped recipes, some of which are beginning to turn yellow with age, that have not been on our table. This one sounded like a good one to try and I was right. If you want to use it as a side dish, the asian flavors would go well with grilled meats and are not so prominent as to overwhelm grilled shrimp or salmon. And, it's just right to go along on a picnic. In other words, it's quite versatile.

From the New York Times Food Section

1 1/2 cups wheat berries
1 tablespoon sesame oil, or to taste
2 tablespoons soy sauce, or to taste
1/2 cup chopped scallions

In a 4 to 6 cup saucepan, combine wheat berries with a large pinch of salt and enough water to cover them by at least an inch. Bring to a boil and adjust heat so mixture bubbles gently. Cover pan with lid.

Cook, stirring occasionally, until wheat berries are tender, about 45 minutes. They should have a slightly chewy texture. Add hot water, as necessary, to keep them from drying out as they swell and become tender. Ideally, you will have cooked out all the water about the same time they become tender. If any remains, strain them.

Fluff wheat berries with a fork and toss with sesame oil and soy sauce. Garnish with the scallions. Serve at room temperature, slightly chilled or warm.