Wheat Berry Salad with Bacon and Peas
Wheat berries — or ‘softened wheat kernels’ — are a tasty and economical change from rice or pasta; look for them in bulk food stores. Cook a larger quantity than needed — then just drain and freeze for an easy meal another day.
PREP TIME: 15 Minutes
COOK TIME: 1 hour, 30 minutes
In large saucepan, bring wheat berries and at least 8 cups (2 L) water to boil; reduce heat and simmer, covered, for 1-1/2 hours or until tender. Add peas; simmer for 2 minutes. Drain and rinse well in colander; set aside.
Meanwhile, cut bacon into bite-size pieces; in large skillet cook bacon over medium-low heat until lightly crisped. Drain on paper towel-lined plate.
In large bowl, whisk together lemon juice, honey and red pepper flakes. Add drained wheat berries and peas, onions and mint; toss to coat. Season with salt and pepper to taste. (Salad can be prepared up to 24 hours ahead; cover and refrigerate. Serve at room temperature.)
Line 4 dinner plates with arugula. Top with wheat berry mixture, bacon and tomato halves.
Ontario Peas are available from June to October.
- 1 cup (250 mL) wheat berries, rinsed
- 1 cup (250 mL) Ontario peas
- 8 oz (250 g) slab smoked Ontario Bacon (about 1-inch thick)
- 3 tbsp (45 mL) fresh lemon juice
- 1 tbsp (15 mL) Ontario Honey
- 1/8 tsp (0.5 mL) crushed red pepper flakes
- 1/2 cup (125 mL) chopped Ontario Red Onion
- 1/4 cup (50 mL) chopped fresh Ontario Mint or 1/2 cup (125 mL) chopped fresh Ontario Coriander
- Salt and pepper
- 6 cups (1.5 L) Ontario Arugula
- 2 cups (500 mL) Ontario Greenhouse or Field Cherry Tomatoes, halved