Sometimes you want something a little spicy,
sometimes you don't. If you don't, thats okay. If you do, this dish is
for you! We used our flavor-packed, low-fat Cauliflower Queso Cheeze
recipe to coat one of our favorite and underused pantry staples, wheat
berries, and added plenty of fresh veggies and cilantro to kick it up to
party-worthy appetizer level! We fell in love with wheat berries a few
years ago at a friends wedding where they served a lovely vegetarian
salad (that I literally picked the cheese out of) and have been
incorporating them into our diets more and more ever since. Wheat
berries are the entire kernel of wheat, including the bran, germ, and
endosperm. This means that they are the purest, whole, unprocessed form
of wheat. When ground, they make whole wheat flour! Wheat berries are
high in fiber and rich in vitamins B1 and B3, plus magnesium,
phosphorous, copper, manganese and selenium. And since they're so hearty
and full of fiber, a 1/2 cup serving of cooked wheat berries does a
great job of filling you up and keeping you fuller, longer. We love this
salad as an appetizer or side dish alongside our Jackfruit Asada Street Tacos. Its a crowd pleaser and requires very minimal work on your part, plus is easily made ahead for parties. Let's eat!
INGREDIENTS:
3/4 cup hard wheat berries
3 cups water
1/2 cup Queso Cheeze
1-2 tablespoons jalapéno, chopped
1/2 cup tomatoes, diced (we used yellow tomatoes from the garden!)
1/2 cup green onion, sliced
2-3 tablespoons chopped cilantro
juice of 1 lime
chips for scooping (optional)
DIRECTIONS:
In a medium sized pot, boil wheat berries in water for about an hour, until the berries become soft enough to eat. Drain the water, and set the wheat berries aside to cool.
If you haven't prepped the queso cheese, go ahead and do that. If you have, move on to the next step.
Prep jalapeños, tomatoes, green onion, and cilantro.
When wheat berries have cooled, mix in queso cheeze, jalapeños, tomatoes, green onion (save a little for garnish, if you like), chopped cilantro, and the juice squeezed from 1 lime. Mix with a wooden spoon to combine, garnish with remaining green onion, and serve with chips! Makes about 2 cups, serves 4. This dish will save well in the fridge for up to a week. Enjoy!
3/4 cup hard wheat berries
3 cups water
1/2 cup Queso Cheeze
1-2 tablespoons jalapéno, chopped
1/2 cup tomatoes, diced (we used yellow tomatoes from the garden!)
1/2 cup green onion, sliced
2-3 tablespoons chopped cilantro
juice of 1 lime
chips for scooping (optional)
DIRECTIONS:
In a medium sized pot, boil wheat berries in water for about an hour, until the berries become soft enough to eat. Drain the water, and set the wheat berries aside to cool.
If you haven't prepped the queso cheese, go ahead and do that. If you have, move on to the next step.
Prep jalapeños, tomatoes, green onion, and cilantro.
When wheat berries have cooled, mix in queso cheeze, jalapeños, tomatoes, green onion (save a little for garnish, if you like), chopped cilantro, and the juice squeezed from 1 lime. Mix with a wooden spoon to combine, garnish with remaining green onion, and serve with chips! Makes about 2 cups, serves 4. This dish will save well in the fridge for up to a week. Enjoy!
Follow my blog with Bloglovin
