Cooked to the right consistency, wheat berries are nutty and slightly chewy with a texture that satisfies and a flavor that addicts. The last wheat berry recipe I shared with you, years ago, was for a wheat berry pilaf, but this time I have for you something simpler but just as flavorful and satisfying: my Wheat Berry Salad with Roasted Beets and Curry Cashew Dressing. To say this is a simple recipe is not quite true because, really, it’s not a recipe at all. All you do is throw a few ingredients together and toss them in the flavorful dressing. The beets, roasted to perfection, are rich and meaty and tender and sweet. The pecans are crunchy and nutty. The cranberries are sweet and tart and hold on to the winter that never was. And the dressing– a five-ingredient wonder of cashews, curry powder, turmeric, sriracha, and lemon – is good enough to eat out of the blender by the spoonful. The wheat berries can be cooked in a saucepan on the stovetop or in a pressure cooker, if you have one. I like using the pressure cooker, just because it makes short work of an otherwise slightly lengthy process. I also like that the pressure cooker makes the berries submit to a slightly more tender texture than you could easily – or quickly – achieve in a saucepan. Check to get new recipe updates by email.

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