Make 4 servings
Whole grains don’t usually make it into a shortcut book because they take so long to cook. And true, this is not a technique to hasten their cooking. But this easy salad is a new way to think about cooking whole grains: Once they are tender, pour them and the hot cooking liquid over other ingredients in a colander to par-cook them, thereby making a salad with very little effort. This one keeps well in the fridge for several days, so you can make extra and eat on-the-go during the week.
1 cup raw wheat berries, preferably spring white wheat berries or Kamut berries
¼ cup green olive tapenade
3 tablespoons olive oil
1½ tablespoons white balsamic vinegar
½ teaspoon dried sage
¼ teaspoon ground cinnamon
¼ teaspoon table salt
¼ teaspoon ground black pepper
12 ounces fresh or frozen small cauliflower florets
½ cup golden raisins
¼ cup toasted shelled unsalted sunflower seeds
1. Bring a large saucepan of water to boil over high heat. Add the wheat berries, cover with the lid askew, reduce the heat to low, and simmer until tender, about 50 minutes.
2. Meanwhile, whisk the tapenade, olive oil, vinegar, sage, cinnamon, salt, and black pepper in a large bowl until uniform and a little creamy. Set aside.
3. Place the cauliflower florets in a large colander set in the sink. Drain the wheat berries slowly over the florets. Let stand for 1 minute if using frozen cauliflower or 2 minutes if using fresh; then rinse with cold water to stop the cooking. Drain well, shaking the colander several times.
4. Pour the wheat berry and cauliflower mixture over the tapenade mixture. Add the raisins and sunflower seeds. Toss well before serving.