What's On The Side: Southwest Wheat Berry Salad

My rice cooker is quickly becoming my new favorite kitchen gadget--we've used it every day this week! Tonight I thought I'd give a new grain a whirl and see how well the machine cooks up wheat berries. Not surprisingly, they turned out really well! After cooking I stirred in a bunch of ingredients; I think I could have actually added them all at the beginning of the cooking process but at the point that I started making this dish I hadn't quite decided what things I wanted to add in. I'll have to try tossing in all the ingredients at the beginning the next time!

Southwest Wheat Berry Salad

makes 4 servings

1 cup wheat berries

2 cups water

1 teaspoon taco seasoning

1 can black beans, drained and rinsed

I can whole peeled tomatoes (or fresh you if have 'em!), quartered and seeded

1 tablespoon olive oil

1/2 cup mushrooms (I used shiitake)

1. Toast the wheat berries in a dry skillet over medium heat for a few minutes. The wheat berries should become fragrant and turn a deeper red color.

2. Place the wheat berries in the rice cooker and cover with hot water. Soak wheat berries for one hour.

3. After the hour has elapsed, drain off the hot water and replace with two cup of water. Add one teaspoon of taco seasoning.

4. Cook the wheat berries using the "brown rice" setting.

5. Let the wheat berries sit for an additional 15 minutes after the cooking phase is complete.

6. Add the black beans and tomatoes in with the wheat berries. Stir to combine.

7. Heat the olive oil over medium-high heat. Saute the shiitake mushrooms. Add the mushrooms in with the wheat berry mixture and stir to combine.

{southwest wheat berry salad served alongside enchiladas}