
The goal here is to create a nice side dish with some crunch from the almonds in addition to the chewy from the wheatberries. The overall flavor profile is pretty neutral giving you a lot of latitude to tune or tweak it towards the rest of the meal. Maybe you want to add a dried fruit here to pair up to a wine. Or you could swap the rice wine vinegar with something bolder (e.g. Balsamic) or something fruity (e.g. lemon/lime juice). For the nut, I used raw almonds, but you could certainly change that too. Be careful if you use a roasted and salted nut because of the extra sodium that they’ll bring
Wheat Berry and Almond Salad Recipe
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Prepped Ingredients |
- 2 cups Wheatberries, rinsed well
- 4 cups Chicken Stock
- 2 tablespoons Parsley, chopped
- 4 stalks Celery, chopped
- 3 Scallions, chopped
- 1/2 cup Carrots, chopped
- 1/4 cup Almonds, chopped
- 3 cloves Garlic, minced
- 2 tablespoons Extra Virgin Olive Oil
- 3 tablespoons Rice Wine Vinegar
Instructions
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Wheat Berries ready for oil and vinegar |
- Rinse the wheatberries and add them to your boiling stock. Reduce the heat and simmer uncovered for at least 45 minutes. Give them a stir/fluff every so often so they cook evenly
- Prep and chop all of your ingredients and place them in a large bowl. Add the wheat berries once they have finished cooking
- Season to taste and add the oil and vinegar.
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Wheatberry and Almond Salad on the plate |
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