Cherry, Mint, + Wheatberry Salad
1/2 cup hard winter wheatberries
8 oz cherries, halved and pitted
4 oz blueberries
2 tsp sugar + additional for serving
6 sprigs mint, cut into chiffonade
Combine wheatberries and 1.5 cups water in a saucepan. Bring to a boil, then reduce to a simmer, cover and cook for 45 minutes. Drain and set aside to cool. Once wheatberries have cooled, transfer to a mixing bowl with cherries, blueberries, sugar and lemon juice. Stir gently to combine and refrigerate for at least 1 hour or up to 8 hours.
To serve, toss with mint and additional sugar.
For more of Jill’s recipes visit her blog a Better Happier St. Sebastian.