1 cup (250 mL) wheat berries (hard or soft wheat kernels)
1 apple, cored and diced
1 orange, peeled and diced
2 green onions, chopped
5 Tbsp (75 mL) chopped cilantro
2 Tbsp (30 mL) chopped fresh mint
1 cup (250 mL) orange juice
2 cloves garlic, minced
1 lb (450g) turkey breast slices or tenders
2 Tbsp (30 mL )canola oil
2 Tbsp (30 mL) cider vinegar
2 tsp (5 mL) Dijon mustard
Pinch EACH salt and pepper
In large pot of boiling water, cook wheat berries partially covered for about 1 hour or until tender but still slightly chewy. Drain and rinse under cold water until cool. Drain well and place in large bowl. Add apple, orange, green onion, mint and 2 Tbsp (30 mL) of the cilantro; set aside.
Bring the orange juice, garlic and remaining cilantro to boil in a skillet. Add turkey, cover and simmer for about 10 minutes, turning once or until no longer pink inside. Remove turkey from orange mixture and chop into bite-size pieces. Add to wheat berries.
Bring remaining orange juice mixture to boil for about 2 minutes or until almost all the juice is evaporated. Whisk in oil, vinegar and mustard and pour over turkey and wheat berry mixture. Toss to coat evenly and stir in salt and pepper.
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