Recipe of the Week 6/22/11

 

 

Wheat Salad

Ingredients

1 1/2;  -  cups  Bronze Chief or Prairie Gold Wheat Berries
1  -    8 ounce package cream cheese
1  -    15-16 ounce can crushed pineapple, in juice
1  -    5 ounce package instant pudding, pistachio flavore
3  -  Tablespoons  lemon juice
1  -    12 ounce frozen whipped topping, thawed

Directions

Cook wheat berries in 6 cups of water. Bring to boil, turn to low or simmer; cook for 1 hour. Check berries for tenderness. If not tender, continue cooking on low until easy to chew. At any time during cooking, you may add water so the berries don`t cook to dry. When the berries are tender and easy to chew, remove from heat. Drain in colander, rinse with cold water. Drain until all moisture is gone. The berries may be cooked a day before, just be sure to refrigerate in an air tight container. In a large mixing bowl, combine cream cheese with crushed pineapple and juice, dry pudding, and lemon juice. Add cooled cooked wheat, mix well, add wipped topping last. Transfer mixture to a smaller container with tight fitting lid. Can be refrigerated for up to a week. Makes 12-15 servings.