Cracked Wheat Salad with Green Olives and Golden Raisins

1. 1

   Place the wheat berries, a sprinkling of salt, and enough water to cover them by 2 inches in a 2-quart saucepan.

2. 2

   Bring to a boil, reduce the heat, and simmer until the wheat berries are tender but not mushy, about 45 minutes.

3. 3

   Drain and set aside.

4. 4

   Meanwhile, place the bulgur in a large bowl and cover with 1 1/2 cups of steaming hot water.

5. 5

   Let it sit about 15 minutes, stirring occasionally, until the water is absorbed and the bulgur is soft.

6. 6

   (I always taste it; the bulgur shouldnt have any crunch or hard edges.)

7. 7

   Add the cooked wheat berries to the bulgur.

8. 8

   Whisk together the citrus zests, juices, olive oil, kosher salt, and crushed red pepper in a small bowl.

9. 9

   Add the dressing to the grains and toss well.

10. 10

    Add the parsley, mint, cilantro, olives, raisins, and celery hearts, and use a rubber spatula to combine enough to moisten all ingredients.

11. 11

    Taste again for seasonings, adding additional salt, citrus juice, or olive oil as needed.

* Per serving · 4 servings · Values may vary.

No additional tips available.