The grain of the month is wheat berry! I had picked up some last time I was in Whole Foods.
Occasionally I end up with a raw green mango that has started to ripen and hence is more sweet than tart. In which case it is best to eat it as fruit or toss in salads. I have been wanting to experiment with mango and pomegranate in a recipe for some time now.
So this seemed like a perfect time to cook up a recipe combining mango, pomegranate and wheat berry!
1 cup wheat berry
1 mango chopped
1/2 cup pomegranate seeds
1/4 cup chopped red onion or green onion
1/2 cup assorted red or yellow bell peppers chopped
1/2 cup chopped cucumber
4-6 sliced cherry tomatoes
1/4 cup whole or chopped pistachio
1 tbsp hemp hearts (optional)
1/8 cup oil
1/8 cup lemon juice
salt and fresh ground pepper
some finely chopped cilantro
Bring two cups of water to boil. Add wheat berry seeds, lower flame and cook until the wheat berry is cooked. Add more water if necessary.
Combine all chopped vegetables in a salad bowl. Add cooked wheat berries, pistachio and hemp hearts and mix. Drizzle dressing and mix.
Can also add some feta cheese and serve on bed of salad greens.