Autumn Wheat Berry Salad (or Stuffing)

This recipe can be served cold, room temperature or even warm on its own or used as a stuffing for squash, onions, turkey, etc.

• 1 cup wheat berries (or barley)
• 3 cups water
• 2 small or 1 large yam/sweet potato
• 1 tsp ground coriander (optional; sub allspice or cinnamon for a sweeter flavor)
• 1/2 cup dried cranberries
• 1 apple, chopped
• 1 stalk celery, chopped
• 1 shallot, chopped (or 2 Tbs minced sweet onion)
• 1/4 cup toasted pecans, pumpkin seeds, or slivered almonds (optional)

Maple-Mustard Vinaigrette:

• 2 Tbs. fig jam*
• 1 Tbs. fine prepared mustard (Dijon, wine, etc.)
• 1/4 cup apple cider vinegar
• 3 Tbs. olive oil or some nice salad oil like hazelnut, etc.
• 2 Tbs. maple syrup
• 1/4 tsp salt
• Pinch nutmeg
• Pinch ground ginger
• Black pepper

Bring water to a boil; add wheat berries and cook 1 hour, until done; drain if needed. If using barley, cook accordingly depending on the type, pearled or not. Heat oven to 450 degrees F. Peel and cube sweet potatoes. Toss with olive oil, salt and pepper and coriander or other spices to your liking and roast for 20-30 minutes, until tender and slightly browned. Remove from oven and let cool. Meanwhile, heat 1 Tbs olive oil in a medium pan and saute onions, celery and apple just until they start to soften. Combine with potatoes and cooked wheat berries. Toss with dressing and serve.


*If you don't have fig jam handy, sub apple jelly, apple butter, apricot jam, pear jam, etc. or simmer 2 minced figs or half of a pear or apple in 1/4 cup water, 1 Tbs honey/sugar, and a squeeze of lemon juice, or... be creative!