Pressure Cooker Wheat Berry Salad

Name: Pressure Cooker Wheat Berry Salad
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 6 servings
Cuisine: American
Ingredients: 1.5 cups hard wheat berries, rinsed; 4 cups water; 1 tsp salt (for cooking); 1/2 cup pecans, roughly chopped; 1/2 cup dried cranberries; 2 celery stalks, thinly sliced; 4 green onions, thinly sliced; 1/4 cup fresh flat-leaf parsley, chopped; 2 tbsp apple cider vinegar; 3 tbsp extra-virgin olive oil; 2 tsp Dijon mustard; 2 tsp pure maple syrup; 1/2 tsp salt (for dressing); 1/4 tsp freshly ground black pepper

A hearty, chewy wheat berry salad tossed with dried cranberries, toasted pecans, celery, and a bright apple cider vinaigrette - a nutritious and satisfying grain salad that gets better as it sits. Plan ahead: cool the wheat berries completely before assembling.

50 minEasyServes 6320 cal/serving

AmericanSaladPressure CookerVeganVegetarianLow CarbDairy-FreeEgg-FreeSoy-FreePork-FreeCorn-Free

Ingredients

1.5 cups hard wheat berries, rinsed
4 cups water
1 tsp salt (for cooking)
1/2 cup pecans, roughly chopped
1/2 cup dried cranberries
2 celery stalks, thinly sliced
4 green onions, thinly sliced
1/4 cup fresh flat-leaf parsley, chopped
2 tbsp apple cider vinegar
3 tbsp extra-virgin olive oil
2 tsp Dijon mustard
2 tsp pure maple syrup
1/2 tsp salt (for dressing)
1/4 tsp freshly ground black pepper

Instructions

1

Place 1.5 cups rinsed hard wheat berries in the pressure cooker with 4 cups water and 1 tsp salt (for cooking).
2

Lock the lid and cook on high pressure for 30 minutes. Allow a natural pressure release for 10 minutes, then carefully release any remaining pressure.
3

Drain any excess water and spread the wheat berries on a baking sheet to cool completely, about 20 minutes.
4

While the wheat berries cool, toast 1/2 cup roughly chopped pecans in a dry skillet over medium heat for 3-4 minutes, stirring often, until golden. Remove from heat and let cool.
5

Make the dressing: whisk together 2 tbsp apple cider vinegar, 3 tbsp extra-virgin olive oil, 2 tsp Dijon mustard, 2 tsp pure maple syrup, 1/2 tsp salt (for dressing), and 1/4 tsp freshly ground black pepper until emulsified.
6

In a large bowl, combine the cooled wheat berries, toasted pecans, 1/2 cup dried cranberries, 2 thinly sliced celery stalks, 4 thinly sliced green onions, and 1/4 cup chopped fresh flat-leaf parsley.
7

Pour the dressing over the salad and toss well. Taste and adjust seasoning. Serve at room temperature or chilled.

Questions

Can I make Pressure Cooker Wheat Berry Salad gluten-free?

Yes. The gluten in this entry is 1.5 cups hard wheat berries, rinsed. Swap the grain for cooked rice or quinoa (the chew will differ). Everything else proceeds as written.

Can I make Pressure Cooker Wheat Berry Salad ahead?

Yes, it takes well to being made ahead. Dressed, it is best the day it is made. Keep the components separate and refrigerated and they hold about two days; dress just before serving.

Can I halve or double Pressure Cooker Wheat Berry Salad?

Yes. As written it serves 6. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. Never fill a pressure cooker past its max line; the cook time itself does not change when you double.

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