Galician Greens

My mom is from Texas, and I lived there for four years, so I am a bit of a Southern girl at heart.  I like fried okra, really hot weather, and smiling at people I don't know (not as much of a thing here in Boston, unfortunately).

As a true Texan, my mom gets really excited about greens, but I was never able to share in her excitement until now.  When I was a kid she often worked to recreate the greens my grandmother used to make, which started with salt pork and reportedly ended up as a fabulous and memorable side dish.  I never had the chance to try my grandmother's greens, so I can't really say how my mom's versions compared, but as a child I felt exasperation and dread whenever my mother picked up those gargantuan leaves at the store.  I just didn't like collard greens.

Wheat Berry Salad with Pine Nuts, Raisins, and Pickled Red Onions

Ever since I saw this post on Foodie with Family, I've been wanting to make some pickled red onions.  And, right now I'm really into making healthy grain salads like this one.  I noticed a while ago that there was a bag of Bob's Red Mill Organic Hard Red Spring Wheat Berries in my cupboard, which had gone unused until today.

Have you tried wheat berries?  What other fun grains do you like?  Next I'm hoping to try quinoa (I've eaten it but never cooked it myself), barley, and teff.

This salad takes a little bit of work in advance, but is easy to put together and so worth it!  We topped ours with grilled shrimp for a delicious and nutritious summer dinner.

Ingredients (serves 4-6):

For the pickled red onions (from this recipe on Foodie with Family):

1/2 red onion, sliced
1/2 cup red wine vinegar
1/2 teaspoon salt

For the salad:

1 1/2 cups uncooked wheat berries (or 3 cups cooked wheat berries)
1/2 teaspoon salt plus extra to taste
1/2 cup pine nuts, toasted
1/2 cup raisins, plumped
1 tablespoon balsamic vinegar
3 tablespoons olive oil
1 1/2 teaspoons honey or 1/2 teaspoon agave nectar, or to taste

To make the pickled onions, place the sliced red onion in a heatproof bowl.  Heat the vinegar and salt until boiling, the pour over the onions.  Cover and let sit, stirring every 20 minutes or so, for an hour or more.  When the onions have softened, transfer to a jar and refrigerate until chilled.

Combine the wheatberries, 5 cups of water, and the salt in a saucepan.  Bring to a boil, then reduce the heat and cover.  Simmer for an hour or so, until tender.  Drain and set aside.

To toast the pine nuts, place them in a small skillet over medium heat and cook, stirring often, until browned and fragrant, 2-4 minutes.  Don't turn your back on them!

To plump the raisins, place them in a heatproof bowl and pour in boiling water to cover.  Let sit at least 10 minutes, and drain before use.

Combine the wheat berries, pine nuts, raisins, and drained red onions.  Add the balsamic, olive oil, honey or agave, and salt to taste.  Chill until ready to eat.  Serve cold or at room temperature.