There's more to wheat than just flour?

I finally bought some wheat.  This poor lonely mill had been sitting in my garage since we lived in Illinois (4 years ago?) and it had never been used.  When we moved here we were asked to give talks in church on preparedness.  So of course the first thing that comes to my mind is emergency preparedness since I'm not so good at it.  In Las Vegas, Sis. Hinckley was the emergency preparedness queen and taught us how to make bread and add wheat to salads, etc. but we were moving soon so as pumped as I was, I still didn't buy wheat.  After giving our talks, a sister in the ward came and handed me a business card for a local emergency preparedness type store that gets their products from Idaho (the same place Sis. Hinckley said she got her stuff) so one day I finally made the plans to get half the kids out of the house and made the plunge.  I bought a big white canister of wheat, one of cracked wheat, one of brown rice and one of rolled oats.  I still have yet to figure out if I got a good deal or not, it was just a really fun store and I was thrilled to finally have WHEAT!!!  So, I found an amazing recipe online for these whole wheat cinnamon rolls (check out the link on the side).  I actually made something w/ yeast that rose and boy were they delicious.

Now for these extra yummy recipes that ignited the desire to post this entry.  Have you heard of the Sonoma Diet?  Good diet, good food, but way too much cooking and preparation for every single day for me.  I get tired of being in the kitchen almost constantly so I just enjoy the recipes every now and then.

Wheat Berry Tabbouleh

Prep: 25 mins.  Cook: 1 hr (wheat berries)

Makes: 6 servings

Ingredients:

2 1/2 cups cooked wheat berries* see #1

3/4 cup chopped tomato

3/4 cup chopped cucumber

1/2 cup chopped fresh parsley (I never use this)

1/4 cup sliced green onions

1 Tbsp. chopped fresh mint (I never use this either.  Just noticed it on the recipe)

3 Tbsp. olive oil

3 Tbsp lemon juice

Salt to taste

1. To cook wheat berries, in a med. saucepan bring 15 oz. water to boil w/ 2 chicken boullion cubes (the recipes calls for can of broth.  Much cheaper this way.)  Add 1 cup rinsed and drained wheat berries.  (That's what the full kernel of wheat is called before it's milled into flour.  I never knew that.)  Return to boiling; reduce heat.  Cover and simmer about 1 hour or until tender.  (Mine sometimes cook as long as 1 1/2 hrs.  Yes, they are still chewy when finished)  Cover and refrigerate for up to 3 days.

2.  In a large bowl combine cooked wheat berries, tomato, cucumber, parsley, green onions and mint.

3.  For dressing, whisk oil, lemon juice and salt.  Add to wheat berry mixture; toss to coat.  My opinion is it tastes best the next day after the fridge has cooled the berries down and the flavors have soaked in.

Wheat Berry and Lentil Salad

Prep: 30 mins.  Cook: 1 1/2 hrs.

Makes: 12 servings

Ingredients:

3 cups water

1/2 cup wheat berries, rinsed and drained

1/2 cup brown or French lentils, rinses and drained

1/3 cup lemon juice

2 Tbsp chopped shallots (I always forget and just use onion)

1 clove garlic, minced (or 2 or 3--I like garlic)

1 Tbsp Dijon-style mustard (I've also found yellow does just fine)

1/3 cup olive oil

1/2 tsp crushed red pepper (I omit this)

Salt and pepper to taste

1 15-to 16-oz can garbanzo beans (chickpeas), rinsed and drained)

1 tomato chopped

1 small cucumber chopped

1/2 cup chopped fresh flat-leaf parsley (I omit this)

1/2 cup sliced green onions

2 Tbsp torn fresh basil leaves (I omit this)

1. In med. saucepan combine the water and wheat berries.  Bring to boiling; reduce heat.  Cover and simmer for 1 hour.  Stir in the lentils; continue to cook about 30 mins. more or til lentils and wheat berries are tender.  Drain, discarding cooking liquid.  Cool to room temp. (although I never remember to do the cooling part.=)

2. For dressing, in a med bowl combine lemon juice, shallots, and garlic.  Let stand for 5 mins. Whisk in mustard.  Add oil in a thin, steady stream, whisking constantly til combined.  Stir in crushed red pepper.  Season to taste with salt and pepper.  Set aside.

3. In a large bowl combine cooked wheat berries and lentils, garbanzo beans, tomato, cucumber, parsley, green onions, and basil.  Add dressing; toss to coat.  Season to taste w/ salt and pepper.

Enjoy!!!