I don’t know about you, but if I’m eating a salad as a meal, I want it to have some heft. I can’t last until my next meal on mixed greens alone. Enter wheat berries and Brussels sprouts. Together with some nuts and cheese, they make tasty a salad filled with protein and fiber, which does wonders for satiety.
If you aren’t already familiar with wheat berries, I hope you’ll give them a shot. A wheat berry is the entire wheat kernel before it’s been processed. The grains are chewy and nutty and simply wonderful. I soak mine overnight to speed up the cooking by a few minutes, but if you forget that step, don’t worry. Just cook them a little bit longer. In fact, why not cook a few cups of wheat berries while you’re at it. You’ll have a delicious and nutritious staple ready to go all week long.
Wheat Berry and Shredded Brussels Sprouts Salad
1 cup wheat berries
Coarse salt and freshly ground pepper
2 teaspoons Dijon mustard
2 tablespoons fresh lemon juice