Fish Are Jumpin’ & The Cotton Is High

We celebrated the first hot weekend of the season with naps on plastic lounge chairs, stick fetching in the creek, gin and tonics and rosé on the lawn and simple meals like this wheatberry salad.

Wheatberries are one of my favorite grains. They taste a bit like how I want corn to taste: nutty and chewy without all that pulpy sweetness in the center.

They take a while to cook, but that hour of simmering is fully unattended - it doesn’t even require a single stirring.

Wheatberries with Sesame and Scallions 

Ingredients
1 cup rinsed wheatberries
3 1/2 cups water
2 T Braggs Amino Acids (or soy sauce)
1 T sesame oil
1/4 minced jalapeno (optional)
Juice of 1/2 lime
Handful of chopped scallions
Coarse salt to taste

Method
1. Bring water + wheatberries to a boil in a large saucepan. Reduce heat, cover and simmer for 1 hour.

2. Remove from heat. Drain any remaining liquid, then add remaining ingredients. Serve chilled or at room temp.