In honor of the 4th of July, I wanted to share 15 delicious blueberry recipes with you! These recipes are brought to you by the Blueberry Council and they look absolutely delicious. The Blueberry Council has tons of fresh blueberry recipes! Don’t forget to check out their index.
I’m contemplating on making this for dinner tonight. All the ingredients compliment each other and it’s so unique! I’m sure you’d impress your fourth of july guest with this one!
Executive Chef David McHugh, SDSU Dining Services
- Hard winter wheat berries 1-1/2 cups
- Celery, finely chopped 1/2 cup
- Flat-leaf parsley, finely chopped 1/2 cup
- Scallions, finely chopped with some green 1/4 cup
- Fresh lemon juice 3 tablespoons
- Vegetable oil 2 tablespoons (sub with olive oil)
- Salt 3/4 teaspoon
- White pepper 1/4 teaspoon
- Fresh blueberries 1-1/2 cups
- Dried blueberries 1/2 cup
- Walnuts, toasted, chopped 1/2 cup
- Rinse and drain wheat berries. In a large saucepan, place wheat berries and cover with 2 inches water; bring to boil; cover pan, reduce heat to simmer and cook until chewy, about 1 hour. Drain, rinse and allow to cool.
- Place cooked, cooled wheat berries in a large bowl; stir in celery, parsley, scallions, lemon juice, oil, salt and pepper. Add fresh blueberries, dried blueberries and walnuts; toss just to combine.
- Chill until service.
Number of servings (yield): 6 servings