So, I thought to myself, if I can post to my Blogger blog through an app on my iPhone, surely I can post to my WordPress blog that way as well!

Why in the world did THAT epiphany take so long?!? I’m not sure that my family will love that I’m “playing” on my phone more, but can I tell you, I’m ecstatic!!

Ahem. Mistress of Whatshouldhavebeen Obvious may step aside now so Madame Playsinthekitchen uhLot can take her place.

I like the idea of whole grain dishes that can be eaten cold or room temperature but, having tried making them in the past, I’ve never been thrilled with the results. They are just sort of… Bland. When I make them, that is. Apparently, the Whole Foods folks are far more adept at it than I am. Until… I hit on a simple (and probably obvious) solution: add the “dressing” to the freshly cooked, still hot grains!! Hahaha – Duh!

Wheat Berries with Dried Cranberries and Pecans
1 cup wheat berries
1/4 c dried cranberries
1/4 c raw pecans
1/4 c olive oil
4T raw apple cider vinegar
4T powdered cactus honey

Soak, drain, rinse and cook wheat berries according to package directions. While that is cooking (which takes a while), soak the pecans in room temperature water. When the wheat berries only have a few minutes of cooking time left, mix the powdered honey into the apple cider vinegar and stir to dissolve. Add olive oil and whisk briskly to combine. Drain fully cooked wheat berries then return to pot and pour in olive oil mixture. Add dried cranberries and stir well. Drain and rinse the pecans thoroughly then add to pot; stir to combine. Allow to sit and cool then transfer to fridge. Enjoy cold or at room temperature!

What are your favorite grains to use for “salads” like these?