Best Cream Of Wheat Salad Recipes
WORLD'S BEST CREAM OF WHEAT
Delicious, Sweet, Buttery, Cream of Wheat. The perfect Hot Cereal for cold winter mornings.
Provided by PhillyboyJay
Categories Breakfast
Time 8m
Yield 2
Number Of Ingredients 1
Steps:
- 1. Fill a small pot with cool water, add in the salt, and place over high heat. 2. After 3 minutes, reduce to medium heat.3. Slowly pour the cream of wheat into the pot while vigorously stirring it with a silicone whisk.*This prevents the formation of lumps*4. Stir in the milk, butter, and sugar, then let it cook for 2 more minutes while continuing to stir.
Nutrition Facts : ServingSize 2
CREAM OF WHEAT SALAD
Ideas come to the chef Michel Richard wherever he goes. "My kids eat Cream of Wheat every morning," he said to The Times in 1993. "I had never tasted it. I tasted it and it reminded me of a dessert my mother used to make." At a dinner he served it cooked in chicken stock with shallots, tomato essence, red wine vinegar, chives and salt and pepper. It produced just the reaction from the diners that Mr. Richard seeks. "I want people to say, WOW!," he said. "I want to create a surprise that you don't expect: something elegant, something sharp, something silky, something crunchy."
Provided by Marian Burros
Categories quick, weekday, salads and dressings, side dish
Time 25m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Bring a medium pot of water to boil. Add tomatoes, blanch for 15 seconds, then plunge them into ice water. Drain and peel tomatoes. Dice the half-tomato and set aside. Slice remaining tomatoes in half and take out seeds. Cut into small cubes and place in a small saucepan. Cook, stirring, over low heat until soft. Strain through a fine sieve, set aside.
- Bring chicken broth to a boil, add Cream of Wheat and stir for about 3 minutes. Scrape into large bowl and set aside to cool. Stir in tomato liquid, diced half-tomato and remaining ingredients. Place in bowls and serve.
Nutrition Facts : @context http, Calories 115, UnsaturatedFat 1 gram, Carbohydrate 22 grams, Fat 1 gram, Fiber 2 grams, Protein 5 grams, SaturatedFat 0 grams, Sodium 464 milligrams, Sugar 2 grams
WHEAT BERRY SALAD
Provided by Ellie Krieger
Categories side-dish
Time 1h38m
Yield 6 servings, serving size 3/4 cup
Number Of Ingredients 9
Steps:
- In a large pot combine the wheat berries and enough water to come 2 inches over the wheat berries. Bring to a boil and cook uncovered for 1 hour, or until tender. Drain and let cool. Toast the walnuts in a medium dry skillet over medium-high heat until fragrant, 2 to 3 minutes.
- In a large bowl, combine the wheat berries, walnuts, celery, dried cherries, scallions, parsley, olive oil and lemon juice. Season, to taste, with salt and pepper.
WHEAT SALAD
I serve this creamy wheat and pineapple salad at Thanksgiving and Christmas dinner. It's a family favorite!
Provided by Melanie
Categories Desserts Specialty Dessert Recipes Dessert Salad Recipes
Time 10h
Yield 10
Number Of Ingredients 6
Steps:
- Soak wheat berries in a bowl of water for at least 5 hours or overnight. Drain and place in a slow cooker with enough water to cover by one inch. Cover, and cook on Low setting for 5 to 6 hours, until tender. Add more water if needed. When tender, drain, and rinse under cold water to chill.
- In a large bowl, stir together the cream cheese, pineapple and lemon juice. Stir in the dry pudding mix until smooth. Stir in the wheat berries until evenly coated. Fold in whipped topping just before serving. Refrigerate any leftovers.
Nutrition Facts : Calories 284 calories, Carbohydrate 37.7 g, Cholesterol 24.6 mg, Fat 13.9 g, Fiber 4.2 g, Protein 4.7 g, SaturatedFat 9.9 g, Sodium 213.2 mg, Sugar 18.8 g
WHEAT SWEET SALAD
In Montana this is quite a common fruit salad at potlucks. I used red durham wheat. You can use any raw wheat that has been washed. Go to a bulk foods place where they have barrels of spices and different foods and you can dip a scoop in and sack. We definitely do not call it "wheatberries" here but perhaps that is the name in the store.The best part is that it is easy, makes a lot and is a crowd pleaser. I guarantee the bowl will be wiped clean.
Provided by Montana Heart Song
Categories Pineapple
Time 2h15m
Yield 16-20 serving(s)
Number Of Ingredients 6
Steps:
- In large saucepan, add wheat and 6 cups of water. Cook about 3 hours on low heat. Add one more cup of water if necessary Do not let wheat burn. The wheat will puff up and be very soft. Stir once in a while. Watch the water.
- Drain any remaining water in colandar. Rinse with cool water.
- In mixing bowl, mix cream cheese, instant vanilla pudding and crushed pineapple and juice. Beat on low speed until mixed.
- Add cool whip, and mix in low speed.
- Add cooked rinsed wheat, and fold into cream cheese mixture.
- Note: You can use Instant Pistashio Pudding or instant lemon pudding.
- You can also freeze this salad. A long keeper dish for the refrigerator too.
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