Edamame

Do you like edamame?  Edamame are soybeans, and I use them frequently in recipes because my kids love them! We often eat them just plain as a side dish.  I steam them and we eat them by popping them out of their pods.  You can also find edamame in the freezer section that have already been shelled which makes it easy to just toss them into whatever you are making.  I used the frozen, shelled edamame for this salad. 

This recipe also has wheat berries in it, so you get the nutritiousness of a whole grain too!   Wheat berries are unprocessed wheat, and I usually buy them in the bulk section at Sunflower market.  They have a nice nutty flavor, and slightly chewy texture which is delicious.

Note: this recipe takes some planning ahead since you have to soak the wheat berries overnight.

Edamame Salad (I adapted this from a recipe in Parents magazine)

1 cup wheat berries
2 slices fresh ginger, 1/2 inch thick
1 teaspoon salt
3 carrots, peeled and sliced
3 Tablespoons Asian ginger-sesame salad dressing (I used Annie's)
3 green onions, sliced
2 Tablespoons chopped cilantro
1 1/2 cups frozen shelled edamame, cooked according to package directions

Place the wheat berries, ginger and salt in a small saucepan with 3 1/2 cups water.  Let soak overnight.  Bring to a boil, cover and reduce the heat.  Simmer for 30 minutes.  Add the carrot slices and cook 30 more minutes.  Drain the water off and put the wheat berry mixture into a medium-sized bowl.  Remove the ginger slices.  Add the remaining ingredients and toss to serve.  This salad can be served warm or chilled.