Wheat Berries with Strawberries and Goat Cheese


4 servings
Wheat berries
2 cups soft white wheat berries, rinsed and drainedsoft white wheat berries2
4 cups low-sodium chicken brothlow-sodium chicken broth4
4 cups waterwater4
1 teaspoon kosher saltkosher salt1
½ cup fresh orange juice (from 2 oranges)orange(s)1
⅓ cup extra-virgin olive oilextra-virgin olive oil
2 tablespoons orange zest (from 1 large orange)orange(s)1
2 tablespoons agave nectar or honeyagave nectar2
¼ packed cup fresh mint leaves, finely choppedfresh mint leaves¼
1 teaspoon kosher saltkosher salt1
½ teaspoon freshly ground black pepperfreshly ground black pepper½
10 medium strawberries, hulled and quarteredstrawberries10
⅓ cup (4 ounces) crumbled goat cheesegoat cheese
½ cup chopped walnuts, toasted *see Cook's Notetoasted walnuts½


Wheat berries
In a large saucepan, combine the wheat berries, chicken broth, water, and salt. Bring to a boil over high heat. Reduce the heat to a simmer, cover the pot and cook until the wheat berries are tender, about 60 to 70 minutes. Drain the wheat berries in a colander and set aside to cool, about 15 minutes. Transfer to a salad bowl.
In a medium bowl, whisk together the orange juice, olive oil, orange zest, agave nectar, mint leaves, salt and pepper until smooth. Pour the dressing over the wheat berries and add the strawberries, goat cheese and walnuts. Toss until all the ingredients are coated.

cook's notes

To toast the walnuts, arrange in a single layer on a baking sheet. Bake in a preheated 350 degrees F oven for 6 to 8 minutes until lightly toasted. Cool completely before using.
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