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

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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.

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Questions

How long does Pressure Cooker Wheat Berry Salad take?

As written, 50 minutes: 15 of prep and 35 of cooking. The longest single stretch is step 2 (30 minutes): "Lock the lid and cook on high pressure for 30 minutes."

Is toasting the nuts or seeds for Pressure Cooker Wheat Berry Salad necessary?

Step 4 reads: "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." It is quick and it shows. Step 4 browns the natural oils, which deepens the flavor; raw, they taste flat by comparison. Watch the pan, because they go from toasted to burnt in under a minute.

What can I use instead of maple syrup in Pressure Cooker Wheat Berry Salad?

The entry for Pressure Cooker Wheat Berry Salad calls for 2 tsp pure maple syrup. In its place: Honey, measure for measure, or brown sugar dissolved in a little warm water.

Is Pressure Cooker Wheat Berry Salad low-carb?

A serving of Pressure Cooker Wheat Berry Salad carries 8 g of carbohydrate, 2 g of it fiber. Against a strict 20 g keto day that is 40 percent of the budget; against a moderate 100 g low-carb day it is 8 percent.

Does Pressure Cooker Wheat Berry Salad contain tree nuts?

Yes: 1/2 cup pecans, roughly chopped. The full allergen list for this entry is gluten and tree nuts. Where the nuts are a garnish or a texture, toasted sunflower or pumpkin seeds stand in. Packaged ingredients vary by brand, so check labels if the allergy is serious.

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