Vegetable and Wheat Berries Salad is a quick no cook salad made with fresh vegetables and fresh wheat berries. The tender raw wheat berries are chewy and had an excellent taste as you enjoy the salad.
This is the first time I am seeing and eating the fresh Wheat berries, all thanks to Vaishali, who is visiting Madras and got us fresh Jowar and Wheat Berries. Though she got us last week, I couldn’t do much as we traveled during Sankranthi and couldn’t attend to this.
She was quite skeptical in us storing it for so long as she said these are just 2 to 3 days shelf life. However, she underestimated me. Infact when I told Athamma that we need to use both Fresh Ponk and these wheat berries, she was against me, saying she wants to enjoy eating it as such.
Fresh Jowar or Ponk as it is called in gujarati, is also popular in Athamma’s place. She remembered eating these during her growing up years. More on that, when I make a post on it. Coming to the wheat berries, when I asked what to make, Vaishali suggested the simple vegetable salad and I made it right away.
As I was busy preparing our Sunday Meal, both veg and nonveg, this salad was served for the light snack as everybody waited for the lunch. So if you ever ask “How about Elevenses”, then I would say that this easy vegetable and wheat berries salad is your answer! This is for the BM#96, Week 3 and also for CCChallenge as I want to document Vaishali’s recipe.
I have previously tried sprouting dried wheat berries, have made a Veg Mixed Wheat Berry Salad and a Wheat Berry payasam as well. When I checked it, I was surprised that those are from ages ago!. Enjoy.
Vegetable and Wheat Berries Salad
1 cup Wheat Berries, fresh
1/2 cup Onions
1/2 cup Tomatoes
3/4 cup Cucumber
1 no Green Chilli
Salt to taste
Pepper to Taste
1 tsp Lemon Juice
How to make the Salad
Wash and soak the wheat berries overnight, then drain.
Finely chop all the vegetables and mix in a bowl.
Add the berries and season with salt and pepper
Finally squeeze the lemon juice and serve.
This is part of January Week 3, Cooking from Cookbook Challenge Group.