Thanksgiving is fast approaching, and in light of that, we will be working on vegan sides for the Free People blog over the next few weeks. I'm hoping we will have time to do our own take on Thanksgiving for Better Happier once Robert is done with his latest stint of traveling. Fingers crossed we can find the time for it once he gets his butt back to Philly.
Wheatberries in my opinion are totally worth the time commitment. I like to make them ahead for whichever recipe they're going into. Especially if you're going to make this for Thanksgiving, getting the wheatberries out of the way is a good time saver and crucial when the stovetop space is limited. This warm salad tastes like it belongs at Thanksgiving. The apples make it sweet and a little syrupy, the perfect addition to all of the savory sides. As the rosemary gets cooked down with the apples, the flavor infuses just enough to balance out that sweetness.
Warm Rosemary Apple + Wheatberry Salad
1 cup dry wheatberries
3 cups water
3-4 large apples, quartered and chopped into 1” pieces
1 tablespoon vegan butter
2-3 sprigs fresh rosemary
1 teaspoon dark brown sugar
To prepare wheatberries, combine 1 cup wheatberries, a big pinch of salt, and 3 cups of water in a pot and bring to a boil. Once boiling, cover and reduce to a simmer for about 90 minutes, until the water has absorbed and the wheatberries are cooked to your liking. In a skillet over medium heat, melt the butter and add chopped apples and 1 sprig fresh rosemary. Once the apples have started to cook, sprinkle the brown sugar over top and stir. Continue stirring until the apples are slightly soft, about 3 minutes. Add the cooked wheatberries into the skillet, combining to coat with the apples and juices. Top with remaining fresh rosemary and serve immediately.