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wheat berry jicama purslane salad

Posted on May 25th, 2012  |  7 Comments

I talk myself out of eating-out quite often… as in, it’s almost a daily occurrence. Not good if you ask me. Actually, as a food blogger, I think it’s downright embarrassing.

It’s just.. I uh.. Well, there’s this..

I’m lazy. and tired. and just want to veg out when I get home from work.

Anybody with me?

Well, I’ve got a dish for you.

Sure it takes a little prep work – no fear, it’s not on your behalf, the water does all the soaking.

Then there’s about 50 minutes of boiling and simmering the berries – enter: time to veg out – after that it’s smooth (assembling) sailing.

This was my second attempt cooking hard red wheat berries; my first success. Last time, somebody forgot the VERY IMPORTANT STEP of soaking the berries. {NOTE} YOU MUST SOAK THE BERRIES.

Or don’t use berries, this salad would be equally delicious with quinoa, couscous, bulgar or any other wheat grain.

The herb lemon dressing has an identical twin named Greek dressing, who I introduced to you just the other day. :) I used the other 1/4 cup to flavor this sucker. ‘Twas a splendid idea if I don’t say so myself.

Purslane (new fav!) and jicama add vibrant color and much needed crunch.

I like red onions, or onions in general, because they give any dish a kick… as long as you don’t use too much.. no need for a punch in the face.

The warm berries really mellowed out the onions, and afterwards I wasn’t left with dragon-onion-breath, so that’s always a good sign for a repeat meal. If onions scare you off, try green onions for a lesser but equally delectable flavor, shallots  are good too, but they can be a bit pungent raw.

Either way, this salad is great at any temperature, and totally adaptable, making it perfect for a to-go meal this summer.

I can picture it now… me, a book, the beach and wheat berry jicama purslane salad. A spritzer might be on call too. :)

Happy Friday!

*~* I also updated my Homemade Deodorant recipe a tad. Just an extra simple step to fight off stench! *~*



Have you tried natural deodorants before? Any luck?

What are you looking forward to this summer?


wheat berry jicama purslane salad

by The Talking Kitchen

Prep Time: 5 minutes

Cook Time: 50 minutes

Ingredients (4-6 servings)

  • 1 c. hard red wheat berry, soaked overnight in 3.5 c. water. Then boiled with new water in a 3:1 water to berry ratio. I added 2 garlic cloves and 1 tsp salt to the boiling berries, turned the heat to low and simmered for about 50-60 minutes. I tasted them a few times until they were to my tenderness liking, then drained the excess water and added it to a serving/storage bowl. {Substitute: quinoa, couscous, bulgar, or any other grain)
  • 1/4 small red onion, finely chopped {Substitute: green onion, shallot)
  • 1/4 jicama, peel removed, chopped into matchsticks, 1/2-1 inch long
  • 1/4 c. purslane leaves, whole
  • 1/4 c. lemon herb dressing
  • 2-3 Tbsp queso fresco, crumbled (optional) {Substitute: feta}


If making hard red wheat berries, they MUST BE SOAKED OVERNIGHT in at least a ratio of 3:1 water to berries.

Start by making the grain, for the hard red wheat berries,

While the berries are cooking, chop up your ingredients, I used onion, jicama, and purslane (no chopping required,) but this dish would be amazing with just about anything. Tomatoes, zucchini, yellow squash, bell peppers, mushrooms… you get the idea. I like the onion and dressings as simple constants, but you can adjust accordingly.

Once the berries are cooked, throw everything together in a bowl, mix. Pour over the dressing and toss.

Enjoy with a crumble of queso fresco or feta, or not, at any temperature you’d like.

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7 Responses

  1. i don’t think i’ve ever bought a jicama before – but i do love it!

  2. Eileen says:

    I think everyone has to talk themselves out of going out to eat too often–unless for some reason they happen to have an unlimited food budget and tolerance for oil and salt. :) But that salad looks like a definite cure for over-restauranting!

  3. I personally just like making my own food better! Looking at your salad, I see no reason why I need to go out to eat when I can get some of this at your house 😛 LOVe the pics, by the way!

  4. K says:

    If you’re shy about raw onions you can throw them in the microwave with a little splash of oil for a few seconds, or maybe give them a quick sautee. This salad sounds delicious!

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