There are plenty of vegetarian cookbooks out there, but Vegetarian Cooking: At Home with The Culinary Institute of America stands at the top of the list! Cooking columnist Sybil Pratt writes, "This prestigious culinary academy’s take on making meatless meals at home expertly covers all the bases—equipment, ingredients, techniques and, most importantly, detailed instructions. Whether you’re a full-fledged veg or just want to decrease the amount of meat you consume, you’ll find a full array of delicious dishes."

In this book—and this recipe—health and big flavor go hand-in-hand.

Wheat Berry Salad with Oranges, Cherries and Pecans

Sweet and savory—a mixture of herbs is ideal for this dish.

Makes 4 servings

  • 1 orange, peeled and cut into suprêmes (see page 321), juice reserved

  • 1 tsp each, chopped thyme, sage, or rosemary

  • ¼ cup extra-virgin olive oil, plus more as needed

  • 2 tbsp red wine vinegar

  • Salt and freshly ground black pepper, as needed

  • 2 cups wheat berries, cooked (see chart, page 176)

  • 1 medium red onion, halved and thinly sliced

  • ½ cup dried cherries, plus extra for garnish, as needed

  • ½ cup toasted pecans, plus extra for garnish, as needed

1. In a large bowl, combine the orange juice, herbs, oil, and vinegar. Whisk well to combine and season with salt and pepper.

2. Add the wheat berries, onion, ½ cup cherries, ½ cup pecans, and the orange segments. Toss to combine.

3. Garnish with additional cherries and pecans, if desired.

Recipe reprinted with permission from Vegetarian Cooking © 2012 by The Culinary Institute of America, Wiley. Read our review of this book.

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