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Wheat Berry Curry Salad
This salad can accommodate a variety of leftover roasted veggies as well as chopped raw vegetables. Add chopped eggs, cooked chicken or tuna for a balanced meal.
3 cups cooked wheat berries
1/2 onion sliced
1-2 cups diced, mixed vegetables (sweet potatoes or winter squash are especially good)
1/2 cup apple juice
2 tablespoons oil
1-2 tablespoons curry powder
1 apple, diced
1/4 cup almonds or cashews
Saute onions in oil over medium high heat. Cook until lightly brown, then add other vegetables and curry powder and cook until tender. Stir in wheat berries, apples, raisins. Serve warm or cold topped with chopped nuts.
Submitted by Sara Jones, Tucson CSA