Best Wheat Berry Tabbouleh Recipes

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WHEAT-BERRY TABBOULEH



Wheat-Berry Tabbouleh image

Eaten whole, wheat berries have a strong nutty flavor, making them an earthy alternative to rice, couscous and quinoa. They can be soaked overnight so they'll cook faster and have a lighter, softer texture, but it's not necessary. A great way to prepare them is in tabbouleh, as a substitute for bulgur wheat. Suddenly, what is often only a small part of a Middle-Eastern mezze platter is elevated to a main dish.

Provided by Jeff Schwarz And Greg Kessler

Categories     side dish

Time 1h15m

Yield 4 servings

Number Of Ingredients 10

1 cup wheat berries, presoaked for eight hours (if possible) and drained
1 small cucumber, peeled and cored to remove seeds, then diced
1 pint (about 2 cups) baby heirloom or grape tomatoes, halved lengthwise
4 scallions, thinly sliced
1 cup tightly packed flat-leaf parsley leaves
½ cup tightly packed mint leaves
3 tablespoons extra virgin olive oil
3 tablespoons lemon juice
2 tablespoons salt, divided
Black pepper

Steps:

  • Add wheat berries, 4 cups of water and a tablespoon of salt to a medium saucepan, and bring to a boil over high heat. Reduce the heat and bring to a simmer, then cook for 45 to 50 minutes. Drain and set aside to cool.
  • Place the cucumber, tomatoes and scallions in a large bowl.
  • Finely chop the parsley and mint together, and add them to the large bowl.
  • Add the cooled wheat berries to the mixture, and mix in the olive oil and lemon juice.
  • Add remaining salt and pepper to taste.
  • Serve at room temperature.

Nutrition Facts : @context http, Calories 270, UnsaturatedFat 9 grams, Carbohydrate 40 grams, Fat 11 grams, Fiber 8 grams, Protein 7 grams, SaturatedFat 2 grams, Sodium 551 milligrams, Sugar 4 grams

WHEAT BERRY TABBOULEH SALAD



Wheat Berry Tabbouleh Salad image

Make and share this Wheat Berry Tabbouleh Salad recipe from Food.com.

Provided by palousebrand

Categories     < 60 Mins

Time 1h

Yield 6 serving(s)

Number Of Ingredients 13

1 cup water
1/2 cup hard red wheat
1 fresh lemon, juice of
2 bunches of fresh flat leaf parsley, washed and dried and chopped
1 large bunch mint, washed and dried
2 scallions
3 medium tomatoes, diced
1 small cucumber, diced
4 tablespoons of extra-virgin olive oil, divided
1/2 teaspoon kosher salt
1/4 teaspoon ground allspice
1/4 teaspoon cinnamon
1/4 teaspoon ground black pepper

Steps:

  • Place water in large bowl.
  • Add wheat and allow to soak until the liquid is absorbed and wheat is tender, approximately 1 hour.
  • Thoroughly drain and pat dry.
  • Spread drained wheat berries thinly on a baking or cookie sheet and place in oven at 200° until very dry, usually about 1 hour until dry enough to crack easily in a Roller Flaker Mill until moderately fine - the consistency of cracked wheat.
  • Sift out the smallest flour-like bits (they will form a paste you don't want in your recipe).
  • Bring 1 cup water to a boil, add 1/2 cup Bulgur Wheat and boil for 5-10 minutes.
  • When bulgur is done, drain off any excess water and place in a large bowl. Add 2 tablespoons of the olive oil, 1 tablespoons lemon juice, and salt. Toss to coat the grain.
  • Add herbs and vegetables, reserving ½ of the diced tomatoes and toss.
  • Add 2 more tablespoons olive oil, 1 more tablespoons lemon juice, allspice, cinnamon and pepper. Toss again, taste and adjust seasonings to taste.
  • Garnish with remaining diced tomatoes and a few whole mint leaves.
  • Serve immediately over gem lettuce for a salad, or serve with crackers, cucumber slices, fresh bread or pita chips for hors d oeuvres.

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