Mushroom Wheat Berry Salad Mushroom Wheat Berry Salad

[migration] empty title 270 Image by: [migration] empty title 270 Author: Canadian Living

  • Portion size 4 servings


  • 2 cups wheat berries
  • 1 teaspoon vegetable oil
  • 2 cloves garlic minced
  • 2 cups shiitake mushrooms stemmed and sliced, or button_mushrooms, sliced (8 oz/250 oz)
  • 1/4 cup rice vinegar
  • 3 tablespoons soy sauce
  • 1 tablespoon minced gingerroot
  • 1/2 teaspoon sesame oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 carrots grated
  • 1 sweet red pepper diced
  • 1/2 cup chopped fresh parsley


In pot of boiling salted water, cook wheat berries, covered, for 1 hour or until very tender. Drain; chill under cold water. Drain and set aside.

Meanwhile, in nonstick skillet, heat vegetable oil over medium-high heat; cook garlic and mushrooms until liquid is evaporated, about 5 minutes. Let cool. In large bowl, whisk together vinegar, soy sauce, ginger, sesame oil, salt and pepper. Add wheat berries, mushroom mixture, carrots, red pepper and parsley; toss.

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Mushroom Wheat Berry Salad