My first loaf of homemade bread – and by that I mean machine-made. It is quite possibly the ugliest thing I've ever made in the kitchen. Also, it's more like a homemade weapon than something you'd actually eat. If I knew what went wrong, I'd know what to do differently next time but unfortunately it's a matter of layering exactly measured ingredients and then pressing a few buttons and yet I somehow mangled that. Sam, being both a good sport and ravenous little kid, ate it without complaint … but I was a little worried about him chipping another tooth.
Something I made that did turn out is this wheat berry salad my friend Barbara brought over for dinner the week of the wonderful meal train she organized for us. The recipe is off the back of the bag of Bob's Red Mill hard red spring wheat berries.
It's a little chopping-intensive if you're not a fan of that sort of thing so I suggest doubling everything and making twice as much salad to enjoy all week. Also – it's best to make it the night before but don't let that stop you from making it because it's still good either way.
The salad disappeared before I got a picture of it. But here's the recipe:
Basic Cooking Instructions:
1 3/4 cups water
1/2 cup rinsed Wheat Hard Red Berries
1/4 tsp. sea salt
Combine all ingredients in a saucepan and bring to rolling boil. Reduce heat, cover and simmer for an hour or until tender. Drain and set aside to cool or serve immediately.
Wheat Berry and White Bean Salad
1 cup cooked Bob's Red Mill Wheat Berries
1 cup cooked white or navy beans
1/2 cup green onions, chopped
1/2 cup celery, sliced
1/2 cup tomato, diced
1/2 cup olive or canola oil
2 Tbsp. lemon or lime joice (fresh)
2 Tbsp. white wine vinegar
2 Tbsp. parsley, chopped (next time I might try cilantro)
1 Tbsp. honey mustard (is this a common household item? I didn't have any so I mixed together honey and mustard)
2 Tbsp. shallot, minced
1/4 tsp. sea salt
1/4 tsp. ground black pepper
Mix the vinaigrette by combining all the ingredients with a whisk or in a blender. Add the salad ingredients and mix well. Let chill overnight or for several hours to let flavors blend. Served chilled on a bed of lettuce. I'm just curious – I see that all the time "serve on a bed of lettuce" but wonder: does anyone every actually do that?