Wheat Berry Salad With Cauliflower and Raisins
Makes 4 servings
1 cup raw wheat berries, preferably spring white wheat berries or kamut berries 12 ounces frozen small cauliflower
florets (do not defrost) ¼ cup store-bought green olive
tapenade 3 tablespoons olive oil 1½ tablespoons white balsamic
vinegar ½ teaspoon dried sage, crumbled ¼ teaspoon ground cinnamon ¼ teaspoon ground black pepper ½ cup golden raisins ¼ cup hulled, unsalted sunflower
seeds, toasted (see note)
Instructions: Bring a large saucepan of water to a boil over high heat. Stir in the wheat berries, then partially cover and reduce the heat to low; cook until tender, about 50 minutes.
Just before the wheat berries are done, place the cauliflower florets in a large colander set in the sink. Drain the wheat berries, pouring them directly over the florets. Let stand for 1 minute, then rinse under cool water to stop further cooking. Drain well.
Whisk together the tapenade, oil, vinegar, sage, cinnamon and black pepper in a large bowl until a little creamy and well blended. Add the wheat berries and cauliflower, as well as the raisins and sunflower seeds. Toss well before serving.
Note: Toast the sunflower seeds in a small dry skillet over medium heat for 5 to 8 minutes until fragrant and lightly browned, stirring or shaking the skillet often to prevent burning. Cool completely.
Make ahead: The salad can be refrigerated for several days.