Extra, extra, read all about it!

Wheatberries are the new wave, and I’m going to shout it!

For those of you that aren’t familiar with this grain, let me give you the 4-1-1.

Wheat berries are individual wheat kernels. The most common way you will find this kernel is ground up to make wheat flour for baking. We won’t be grinding our wheat berries today, that is for another time and post.

Wheat berries have a tan to reddish brown color very similar to brown rice. When cooked in water, like rice, wheat berries become slightly chewy, with a nutty flavor. I was a little skeptical at first, but when I tried them they were actually quite delish.

If anything, the two most important things you can take away from this post today are:

1. Nutrition. Since the whole kernel is left unground, none of the nutrients are stripped. This leaves an enormous amount of nutrients for your body to soak up such as fiber, protein, iron, vitamin E, and magnesium. In my opinion, you could call it a super food.

2. Wheatberries are easier to make then rice! I know! This is fantastic because I have had my share of rice disasters so I was thrilled when I found out that all you have to do is drop and boil. I love when life hands you these simple recipes.

Today, we are going to make a recipe that is healthy and refreshing. I don’t know about you, but between the Super Bowl and all of the office candy at work for Valentine’s Day, my body is screaming for nutrition.

Let’s begin.

Start by adding wheat berries to a pot and fill with at least two inches of water above the kernels. Boil on high for at least an hour or until plump. Drain and cool.

Once the wheat berries have cooled, begin to assemble and chop the rest of your ingredients.

Toss everything in a bowl to combine.

This salad is nutritional and taste bud heaven! What more could you ask for?

TIP: Wheat berries can be used in any dish sweet or savory. Try a cup of wheatberries with yogurt, honey, and strawberries for breakfast.

Wheatberry Salad


1 1/2 cups hard wheatberries
3/4 cup chopped walnuts
2 stalks celery, finely chopped
1/2 cup dried cranberries
1 green onion, chopped
1/2 cup finely chopped parsley leaves
3 tablespoons olive oil
2 tablespoons lemon juice
Salt and freshly ground black pepper


In a large dutch oven, place wheat berries and enough water to cover. Bring the dutch oven to a boil and cook for an hour (uncovered) or until soft. Drain the wheatberries in a colander and set aside to cool.

In a large wooden bowl, combine all the ingredients. Make sure and salt and pepper to taste.

Recipe from Ellie Krieger

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