Artichoke Wheat Berry Salad


1 cup whole wheat berries
3 cups chicken broth
3 green onions, sliced – tops and all
1 small yellow pepper, seeded and diced
20 stuffed olives, sliced
2 – 6 ounce jars marinated artichoke hearts, drained (reserve marinade)
1/2 cup mayonnaise, light
1/4 teaspoon curry powder


One serving provides approximately: 132 calories, 4 g protein, 16 g carbohydrates, 3 g fiber, 7 g fat (1 g saturated), 4 mg cholesterol, 36 mcg folate, 1 mg iron, 618 mg sodium.

Source: Wheat Foods Council

artichoke wheat berry salad


  1. Heat chicken broth and add whole wheat. Simmer ½ hour; refrigerate mixture overnight.
  2. In the morning, simmer wheat until soft, approximately ½ to 1 hour; drain excess liquid.
  3. Add green onions, pepper, olives and drained artichokes to wheat berries.
  4. Blend mayonnaise and curry powder into ¼ cup reserved artichoke marinade until smooth.
  5. Add to wheat mixture and mix thoroughly.
  6. Chill several hours before serving or overnight.

Note: By soaking the wheat overnight, cooking time is cut in half.

Servings: 12