Although there are no lunches to be packed, as the kids are on their own and my husband and I work from home, it is still nice to have a lunch waiting for you. With both corn and tomatoes in season, this is a perfect recipe for a week of prepped lunches. It also would make a fine dinner salad with the addition of protein. Make this on Sunday, and you’re ready for the week.
The original post from August 2016
This week we are focusing on ways to make your child’s (or your own) lunchbox more interesting and delicious. No need to send a boring, old sandwich each and every day, as we noted on Monday. There are plenty of different muffin, salad, and soup recipes that might pique your child’s interest.
Today’s recipe uses a grain that may not be as familiar to your child. Don’t let that stop you from trying this recipe. In my opinion the texture of the grain is what sells it. Wheat berries have a nice al dente nature that makes it almost feel like they pop when chewing. What kid wouldn’t like that?
This is an ideal lunch for the start of the school year when both the corn and tomato are local and freshly harvested. Sure, you can make it in December with produce shipped in from states away, but it won’t have nearly as much flavor. Make a batch now, put it in the fridge, and portion it out as needed during the week.
Wheat Berry Salad with Corn and Tomatoes
Ingredients
- 1 cup wheat berries
- 3 cups water
- 2 teaspoons salt
- 4 teaspoons dried basil, divided
- 2 medium tomatoes
- 4 ears corn, cooked
- Salt & pepper
- Baby spinach, optional
Instructions
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Combine wheat berries, water, salt, and 2 teaspoons basil in a medium stockpot.
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Bring to a boil over high heat.
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Reduce heat to a simmer and cover; stir every 10 minutes.
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After an hour, remove from heat and drain.
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While wheat berries cook, cut tomatoes into segments, and remove pulp and seeds.
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Place seeds and pulp in a blender and puree, then strain through a fine mesh sieve into a small bowl.
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Dice tomato segments.
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Remove corn from cobs.
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Transfer drained wheat berries to a large bowl. (Add spinach now, if using.)
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Add tomato juice, diced tomato, corn, and remaining basil, stirring well.
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Season with salt and pepper to taste.
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Refrigerate for at least 2 hours.
