Monday, July 18, 2011

Carrot Raisin Wheatberry Salad

As part of my mother's birthday bash earlier this month, my sister prepared a traditional carrot-raisin salad. Its ingredients are simple: shredded or grated carrots, raisins, and peanuts with a sweetened mayonnaise-based dressing. My new way of eating means that I shy away from industrially-prepared mayo, but I was able to join in on the fun by chomping down on the raw carrots, raisins, and peanuts themselves.

For the potluck at yesterday's Fifth Crow Farm open house, of course I wanted to showcase one of the items grown at the farm. I also wanted to prepare something potluck friendly. My brain was set on carrot-raisin salad, but Fifth Crow currently offers neither carrots nor raisins. Then I rediscovered the bag of wheatberries which was part of my CSA several weeks back. After a little scoping around the interwebs for a mayo-free way of dressing the salad, I put together the following, which was completely eaten up at the potluck.

Carrot-Raisin-Wheatberry Salad
1 C wheatberries, cooked (preferably organic and heritage!)
2 large carrots, grated
1/2 C raisins
1/2 C peanuts
juice of 1 lemon and 1 orange
1-2 T olive oil
1 T sesame seeds, toasted

To cook the wheatberries, cover with lots of water and allow to soak for a day, or at least overnight. Drain and discard the water, and transfer the grain to a medium saucepan. Cover with purified water, bring to a boil, and simmer until the grains are as tender as you like them. Drain well and cool.

In a large bowl (or the large tupperware container you plan to serve the salad from at the potluck), combine the wheatberries, grated carrots, raisins and peanuts. In a small bowl or glass measuring cup, mix together the lemon and orange juices with the olive oil. Pour over the salad. Add the sesame seeds and mix well. It can be prepared in advance and kept in the refrigerator for several hours or overnight before serving.

[Photo used freely from]

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