I have had a love affair with both cannellini beans and wheatberries for the past year. I also was delaying going to the grocery store and decided to use what I already had in my pantry and refrigerator to create a new meal. Thus, this delightful, simple, and very healthy cannellini bean salad over wheatberries was born!
3-4 cups of cooked and cooled cannellini beans (I used dried beans that I soaked and cooked, but canned will work too)
1/2 cup fresh parsley, finely chopped
1-2 TB dehydrated tomatoes, finely chopped
1 onion, finely diced
2 carrots, finely chopped
white balsamic vinegar, to taste
salt and pepper, to taste
1 1/2 cups of dried wheatberries
1 vegetable bouillon cube
3 cups water
Using a rice cooker (set on brown rice setting) or boiling water in a pot on the stove, cook your wheatberries with the vegetable bouillon cube until they are finished and most, or all of the water is absorbed (this could take at least 2 hours in a rice cooker).
While your wheatberries are cooking, prep your other ingredients. Use either dried cannellini beans that you’ve rehydrated (through overnight soaking) and cooked (for at about 2 hours in water) or canned beans, rinsed, and place in a large bowl. No need to cook canned beans as they’ve already been “cooked” previously. Add parsley, tomatoes, onion, and carrots to the beans and mix gently. Add the vinegar, salt, and pepper, and mix again. Put in the refrigerator until the wheatberries are finished. Plate your meal by using the wheatberries as a base and topping with the cannellini bean salad. Viola! Instant, easy, delicious meal!