I love having easy salads in my refrigerator during the summer. They are perfect to add to anything grilled or packed up to take on a picnic. I made this salad several times last year and it was always enjoyed.
One of the greatest perks to a pressure cooker is being able to cook dried beans and grains without soaking. I usually remember that I need one or the other the day I need to cook it, skipping an overnight soak is one of my favorite things. Even with skipping an overnight soak, it still cooks in less time than soaked on the stove top. The greatest thing about an electric pressure cooker like the
Instant Pot? You can start it and walk away – you don’t have to watch it. I really don’t know how I made it without my pressure cooker for so long!
Cinnamon Wheat Berry Salad
by Lindsay, blogging at Kitchen Musings TodayAdapted from Afro-Vegan: Farm-Fresh African, Caribbean, and Southern Flavors Remixed
1 cup wheat berries, rinsed and picked over
3 1/2 cups water
1 cinnamon stick
1 cup water
3 carrots, 1/4-inch slices
1 cup dried apricots, sliced
6 Tablespoons packed chopped cilantro
Salt and pepper
1/2 cup sliced almonds, toasted
3 Tablespoons apple cider vinegar
1 Tablespoon fresh lemon juice
1 teaspoon Dijon mustard
1 teaspoon maple syrup
1/2 teaspoon sea salt
1/4 teaspoon ground cinnamon
1 Tablespoon olive oil
1. Place wheat berries, water and cinnamon stick in your pressure cooker. Replace lid and turn knob to sealing. Select manual and set the cook time for 22 minutes. Once it has finished cooking, allow to rest in the pressure cooker for 15 minutes. Turn knob to venting and release any remaining pressure. Transfer the wheat berries to a colander and allow to drain. Transfer to a large bowl.
2. Add 1 cup water to the empty pressure cooker liner and place steamer basket filled with carrots in it. Replace pressure cooker lid and turn knob to sealing. Press the steam button and set the timer to zero. Once the cook time is done carefully turn the knob to venting. You will have a lot of steam released. Transfer carrots to the colander and run cold water over them until they are cool. Add to the bowl with the wheat berries.
3. Add the apricots and cilantro to the wheat berries.
4. In a small bowl add the first 6 dressing ingredients. Whisk until combined. While constantly whisking drizzle in the olive oil. Pour dressing over the wheat berry mixture. Give it a good stir. Add salt and pepper as needed. Cover and allow to rest in the refrigerator at least one hour. Stir in the toasted almonds before serving.