Using Your Food Storage: Wheatberry Salad

When I saw this recipe in the American Profile insert in our local paper, I immediately knew I had to pass it on. Not only is it based around wheat berries, something most preppers have in abundance, but many of the other ingredients are also commonly found in people's food storage. I store things like Dijon mustard, pecans, and Worcestershire sauce as part of my three month supply and I grow both sage and thyme in my herb garden. I'm sure you could even use dry celery and apples in place of fresh. I can't wait to try this recipe out!

Wheatberry Salad

2 c. wheat berries (ie. wheat kernels)
4 qt. water
1 c. diced celery
1 lb roughly chopped smoked turkey or rotisserie chicken
1 tart apple, such as Granny Smith, peeled, cored and diced
4 green onions, thinly sliced
1 c. dried cranberries
1 c. chopped pecans
3 T. walnut or corn oil
2 T. cider vinegar
2 t. Worcestershire sauce
1 t. Dijon mustard
1 T. chopped fresh sage or 1 t. dried
2 t. fresh thyme leaves or 1/2 t. dried
1 t. salt
1/2 t. coarsely ground black pepper


Place wheat berries in a large pot; add water. Bring to a boil over high heat. Reduce heat to low and simmer until tender, about 1 hour. Drain in a colander and cool.

Place wheat berries in a large bowl; stir in remaining ingredients. Serve cold or at room temperature. Serves 10.