Wheat berries are another wonderful addition to your repertoire. They add a subtle chew and give the dish a pasta flavor while digesting at a lower glycemic level because they are a whole grain.
This is one of those dishes that is here because it is delicious and, luckily, it just happens to be very good for you too.
Serves 6 as a side dish
1 cup soft white wheat berries, rinsed
3/4 cup green beans, blanched and chopped into 1/4 inch pieces
1 cup fresh fava beans, lima, or edamame, shells and outer skin removed
1 1/2 tablespoons chives, chopped
2 teaspoons fresh thyme, minced
1/4 cup mayonnaise
1/3 cup buttermilk
2 teaspoons lemon juice
kosher salt and fresh ground pepper
1. Place the wheat berries into a large pot and cover them with cold water by two inches. Place the pot over high heat and bring it to a boil. Boil for two minutes then turn off the heat, cover the pot and let it sit for two hours.
2. After two hours add a couple of pinches of salt and then place the pot back over the heat and bring the berries to a boil again. Now reduce the heat to medium and let them simmer until soft, or the texture you want, about 15 minutes.
3. Drain the berries in a colander and let them cool to room temperature.
4. In a large mixing bowl combine the mayo, buttermilk and lemon juice. Season it with salt and pepper then add the thyme and chives. Add the rest of the ingredients and mix to combine. Taste and adjust the seasoning. It is nice if you can let it sit for at least a half hour to let the flavors meld and even overnight is good.