Wheat Berry and Shrimp Salad with Thai Vinaigrette
uncooked wheat berries
¾ cup(s), picked over for small stones
6 oz, medium-size, peeled and deveined
fresh lime juice
dark brown sugar
1 tsp(s), packed
1 medium, peeled, halved, seeded and chopped
6 medium, thinly sliced
¼ cup(s), leaves, packed, chopped
2 tbsp(s), fresh, chopped
- Place the wheat berries in a medium pot, cover with 3 inches of water, and bring to a simmer over medium-high heat, stirring once or twice. Cover, reduce the heat, and simmer until tender, about 50 minutes. Drain and cool to room temperature.
- Meanwhile, rinse the saucepan, fill it halfway with water, and bring to a simmer over high heat. Add the shrimp, reduce the heat, and simmer until the shrimp are pink and firm, about 2 minutes. Drain in a second colander set in the sink and refresh under cool water. Roughly chop the shrimp.
- Whisk the lime juice, fish sauce, and brown sugar in a small bowl until the sugar dissolves.
- Toss the wheat berries, shrimp, cucumber, radishes, basil, and mint in a salad bowl. Pour the prepared dressing over the salad and toss to coat. If desired, cover and refrigerate for up to 3 days. Yields about 1 1/4 cups per serving.