BeingJewish.org - Jewish Cooking Expert

Wheatberry Olive Salad (pareve)
serves 4 - 6

1 cup wheatberries
1 cup oil cured pitted black olives, quartered
1 scallion, white and green parts, thinly sliced
1 cup diced red bell pepper
1 cup chopped Italian parsley
1/2 cup chopped fresh mint leaves

Dressing: 1/4 cup fresh lemon juice
1/4 cup olive oil
2 teaspoons dijon mustard
salt and fresh ground pepper to taste

Rinse wheatberries. Place in a bowl and cover with cold water. Soak overnight at cool room temperature. Drain well. Transfer to a medium saucepan. Cover with water to come about 1/2-inch above berries. Bring to a boil over medium heat. Cover and reduce to simmer. Cook 1 hour or until wheatberries are tender and slightly chewy. Drain. Cool slightly. Fold in the olives, scallions, red bell pepper, parsley and mint.

Whisk together the lemon juice, olive oil and mustard. Season to taste with salt and pepper. Pour over the wheatberry mixture and fluff up with a fork. Adjust seasoning. Serve warm or at room temperature.

approx. nutrients per serving: calories – 225 protein – 4g carbohydrates – 29g

fat – 11g cholesterol – 0mg sodium – 145mg

This recipe from the article "SHAVUOT – The Seven Species – produce of the Land of Israel."

Ethel G. Hofman has more than 20 years of experience in the kosher food and wine industry. She is a past president of the International Association of Culinary Professionals and is food editor of the Baltimore Jewish Times and Philadelphia Jewish Exponent. She can be reached for consulting at: www.kosherfoodconsultants.com

You can get Her cookbook: Everyday Cooking for the Jewish Home through amazon.com and bookstores. Her other cookbook: Making Food Beautiful is available directly from her. Email her at: ethelhof@aol.com

Ethel has kindly allowed us to reprint her articles and warmly invites you to use the recipes for your own personal use. Please note, any other reprint or use of her articles and recipes is not permitted. Thank you.