{"id":44033,"date":"2017-06-27T22:19:35","date_gmt":"2017-06-28T02:19:35","guid":{"rendered":"https:\/\/www.culinarytribune.com\/?p=44033"},"modified":"2017-06-27T22:19:35","modified_gmt":"2017-06-28T02:19:35","slug":"wheat-berry-salad%e3%82%a6%e3%82%a3%e3%83%bc%e3%83%88%e3%83%99%e3%83%aa%e3%83%bc%e3%82%b5%e3%83%a9%e3%83%80","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=44033&lang=en","title":{"rendered":"Wheat Berry Salad<br>\u30a6\u30a3\u30fc\u30c8\u30d9\u30ea\u30fc\u30b5\u30e9\u30c0"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-44034 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/06\/41-1.jpg\" alt=\"\" width=\"510\" height=\"717\" srcset=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/06\/41-1.jpg 546w, https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/06\/41-1-320x450.jpg 320w\" sizes=\"auto, (max-width: 510px) 100vw, 510px\" \/><\/p>\n<p>Here is my kind of go-to salad.<\/p>\n<p>Some kind of green leaves, cooked veggies, fresh veggies, and some type of grains or beans.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-44035 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/06\/44.jpg\" alt=\"\" width=\"510\" height=\"717\" srcset=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/06\/44.jpg 547w, https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/06\/44-321x450.jpg 321w\" sizes=\"auto, (max-width: 510px) 100vw, 510px\" \/><\/p>\n<p>For cooked veggies, I had this beautiful king mushrooms as well as zucchini and eggplant.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-44036 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/06\/46.jpg\" alt=\"\" width=\"510\" height=\"717\" srcset=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/06\/46.jpg 547w, https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/06\/46-321x450.jpg 321w\" sizes=\"auto, (max-width: 510px) 100vw, 510px\" \/><\/p>\n<p>For fresh veggies, I had this super sweet (I mean REALLY sweet) corn as well as mini tomatoes and radish.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-44037 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/06\/47.jpg\" alt=\"\" width=\"510\" height=\"717\" \/><\/p>\n<p>And for grains I had wheat berries.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-44038 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/06\/37-2.jpg\" alt=\"\" width=\"510\" height=\"717\" srcset=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/06\/37-2.jpg 547w, https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/06\/37-2-321x450.jpg 321w\" sizes=\"auto, (max-width: 510px) 100vw, 510px\" \/><\/p>\n<p>It takes a little longer time to cook them compared to pasta, but I love its texture when cooked.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-44039 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/06\/45-1.jpg\" alt=\"\" width=\"510\" height=\"717\" srcset=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/06\/45-1.jpg 546w, https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/06\/45-1-320x450.jpg 320w\" sizes=\"auto, (max-width: 510px) 100vw, 510px\" \/><\/p>\n<p>Dressing was of course home made.<\/p>\n<p>I haven&#8217;t bought dressing for many years now.<\/p>\n<p>For this salad I made green dressing whose main ingredients are cilantro and scallion.<\/p>\n<p>So refreshing!<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-44040 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/06\/50-1.jpg\" alt=\"\" width=\"510\" height=\"717\" \/><\/p>\n<p>Have a great rest of the week everyone.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-44041 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/06\/75-2.jpg\" alt=\"\" width=\"510\" height=\"717\" srcset=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/06\/75-2.jpg 547w, https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/06\/75-2-321x450.jpg 321w\" sizes=\"auto, (max-width: 510px) 100vw, 510px\" \/><\/p>\n<p>These beautiful sun flowers are from the local farmers market as well.<\/p>\n<p>The yellow color fits so well in our kitchen and brightens up the whole area.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Here is my kind of go-to salad. Some kind of green leaves, cooked veggies, fresh veggies, and some type of grains or beans. For cooked veggies, I had this beautiful king mushrooms as well as zucchini and eggplant. For fresh veggies, I had this super sweet (I mean REALLY sweet) corn as well as mini [&hellip;]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[19,21,28,29],"tags":[],"class_list":["post-44033","post","type-post","status-publish","format-standard","hentry","category-leaf-vegetabes","category-mushroom","category-vegan","category-vegetarian"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/44033","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=44033"}],"version-history":[{"count":3,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/44033\/revisions"}],"predecessor-version":[{"id":44044,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/44033\/revisions\/44044"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=44033"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=44033"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=44033"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}