Wheat Berry Salad - Test 1

https://www.fooddaycanada.ca/recipes/fabulous-wheat-berry-salad

1 - I have not made this yet. I cooked the grains (together, which worked well) and it made a lot. Too much, for just 2 people, perhaps? I got gunshy and let the cooled cooked grains sit in the refrigerator until they went bad. Which always makes me sad. I want to make this, and I will halve it next time, just to see.

2 - Successfully halved, accidentally put all the grains in at the same time and it came out great! A nice side  dish to keep around, I think, could maybe be a bit more tart but perfectly good as is. I wonder what could replace the soy sauce that would be more local? SOMETHING TO TRY - substitute tamari+water with 3 Tbsp balsamic vinegar + 1 Tbsp water + 1/2 tsp salt

3 - Balsamic vinegar is not as satisfying as tamari for the flavoring. I will let it mellow because it's very bright and on the surface at the first tasting, so it might improve with age. I miss the umami of the tamari.

LHSS Score

Tamari dilution → 9.1 / 10

Balsamic version → 9.0 / 10

1 cup (105g) wheat berries

3/4 cup (75g) brown rice

1 cup (105g) pot barley

1/4 cup (55g) olive oil

2 Tbsps. tamari sauce + 2 Tbsps. water

1/4 cup (60 g) lemon juice

1 Tbsp (18g) Dijon mustard

2 cloves garlic, minced

¼ tsp freshly ground pepper

4 green onions, thinly sliced (60 to 80g)

1 sweet red pepper, seeded and diced

1/3 cup (50g) dried cranberries

1/2 cup ( g) roasted hazelnuts, chopped

1/2 cup ( g) toasted sunflower seeds

1. Boil some salted water in a saucepan and cook the wheat berries at a gentle simmer for 30 minutes, covered.
2. Add the brown rice and gently simmer for another 25 minutes. 
3. Add the barley and cook another 20 minutes, until all the grains are tender. The wheat berries and the brown rice should start to split. Drain any excess water from the pot right away, otherwise the grains will continue to take on water.
4. In large bowl, whisk together oil, soy sauce, lemon juice, mustard, garlic, salt and pepper. Add wheat berries, brown rice, barley, green onions, red pepper and raisins. Toss to combine. Stir in hazelnuts and sunflower seeds.

Makes 8 to 10 servings