WHEATBERRY SALAD
Steps:
- Place the wheatberries and 3 cups of boiling salted water in a saucepan and cook, uncovered, over low heat for approximately 45 minutes, or until they are soft. Drain.
- Saute the red onion in 2 tablespoons of olive oil over medium-low heat until translucent, approximately 5 minutes. Turn off the heat and add the remaining 4 tablespoons (1/4 cup) of olive oil and the balsamic vinegar.
- In a large bowl, combine the warm wheatberries, sauteed onions, scallions, red bell pepper, carrot, 1/2 teaspoon salt, and the pepper. Allow the salad to sit for at least 30 minutes for the wheatberries to absorb the sauce. Season, to taste, and serve at room temperature.
WHEATBERRY & FARRO SALAD
Steps:
- Place 3 cups of salted water in each of two large saucepans and bring them to a boil. Add the wheatberries to one saucepan, and the farro to the other and cook, uncovered, over low heat for approximately 45 minutes, or until they are soft. Drain and place them together in a large bowl.
- Meanwhile, saute the red onion in 2 tablespoons of olive oil over medium-low heat until translucent, approximately 5 minutes. Turn off the heat and add 1/4 cup of olive oil, the balsamic vinegar, 1/2 teaspoon salt and 1/2 teaspoon pepper. Add the onions to the wheatberries and farro together with the scallions, red bell pepper, carrot and parsley and mix well.
- Allow the salad to sit for at least 30 minutes for the wheatberries and farro to absorb the sauce. Season to taste and serve at room temperature.
WHEATBERRY WALDORF SALAD
This is a delicious, nutty Waldorf salad that is packed with flavor. It's great anytime of the year, just substitute some ingredients for what's in season. Pomegranate seeds, mandarin oranges, or dried cranberries would be good too.
Provided by Cindy Spalding
Categories Salad Waldorf Salad Recipes
Time 1h25m
Yield 10
Number Of Ingredients 15
Steps:
- Place wheat berries in a bowl, cover with water, and allow to soak for 5 minutes. Drain. Transfer into a large saucepan and stir in 6 cups water. Bring to a boil, reduce heat to low, and simmer until wheat berries are tender, 60 to 80 minutes. Pour in more water if wheat becomes dry. Drain and set aside to cool.
- Mix wheat berries with apples, raisins, walnuts, parsley, pomegranate seeds, apple juice, vinegar, olive oil, lemon juice, salt, black pepper, nutmeg, and cinnamon in a salad bowl. Can be chilled overnight if desired.
Nutrition Facts : Calories 304.8 calories, Carbohydrate 49.2 g, Fat 11.2 g, Fiber 7.1 g, Protein 7.5 g, SaturatedFat 1.3 g, Sodium 127.8 mg, Sugar 15.6 g
WHEATBERRY, TINA, & ASPARAGUS SALAD W/GINGER-SESAME VINAIGRETTE
Steps:
- cook asparagus in boiling salted water 3 minutes using tongs-tranfer asparagus to bowl ice water & cool add wheatberries to salted water & simmer until tender not mushy approx 55 minutes Drain Tranfer to a large bowl Pat aspargus dry w/paper towels & cut into 1/2 inch pieces Mix asparagus, green onions, & radishes to wheatberries Combine ginger, soy sauce, galic, vinegar & oils Saute tuna steaks in 1 T peanut oil until done to liking 3-5 minutes/side Cut tuna into 1/2 inch pieces & mix into wheat berries mix Serve w/cilantro sprigs
WHEATBERRY WALDORF SALAD
From The Whole Foods Market Cookbook Wheat berries are the mother grain from which pasta, bread, and flour are derived. Most of us have never tasted the true flavor of wheat. Little wheat berries pack a nutlike flavor and are pleasantly chewy. Use a crunchy, firm, sweet-tart apple (such as a Granny Smith or Gala) for this salad. Lemon juice and vinegar keep chopped apples from darkening so you may make this salad the day before serving. Try substituting dried apples for the fresh ones for another flavor variation.
Provided by fecheuk905
Categories < 4 Hours
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Soak the wheat berries at least 6 to 8 hours or overnight in water to cover by a couple of inches. Drain the water, and set aside.
- In a saucepan, bring the 7 cups water to a boil. Add the soaked wheat berries and turn down to a simmer, uncovered, for about 50 minutes or until they are totally cooked through. Wheat berries retain a firm, chewy texture when cooked. Drain the water and set aside to cool.
- When cool, transfer the wheat berries to a large mixing bowl and add the walnuts, apples, raisins, parsley, apple cider vinegar, apple juice, salt, pepper, nutmeg, cinnamon, olive oil and lemon juice. Mix everything together thoroughly. Add more salt if necessary and serve.
Nutrition Facts : Calories 306.6, Fat 23.3, SaturatedFat 2.8, Sodium 886.6, Carbohydrate 25.5, Fiber 3.2, Sugar 17.6, Protein 3.2
WHEATBERRY SALAD WITH DRIED CRANBERRIES AND GOAT CHEESE
A wheatberry is the whole wheat kernel. You can grind it to make flour, but if you boil it like a bean, you're left with a delicious whole grain that has a nutty flavor and pops in your mouth when you eat it. This simple wheatberry salad from Kim Quay, the owner of Comfort Food, a catering and prepared food business in Morrisville, Pa., is made with dried cranberries, sautéed red onion, carrots and celery then tossed with a light mustard vinaigrette. For a vegan version, omit the goat cheese.
Provided by Tara Parker-Pope
Categories dinner, side dish
Time 1h30m
Yield 8 to 10 servings
Number Of Ingredients 16
Steps:
- Place the wheatberries and their soaking water in a large pot. Add salt to taste, and bring to a boil. Reduce the heat, cover and simmer one hour or until the grains are tender and beginning to splay. Turn off the heat, and allow the wheatberries to sit in the hot water for another 15 minutes. Drain and chill.
- Prepare the vinaigrette. Place all vinaigrette ingredients except oil in food processor or blender. Blend until smooth, then slowly add in oil to emulsify.
- Sauté the onion, carrot and celery with the olive oil in a sauté pan. When vegetables are soft, remove from the heat and mix with cooked wheatberries. Add dried cranberries and toss with dressing. Season with salt and pepper to taste. Place in serving dish and crumble goat cheese on top.
Nutrition Facts : @context http, Calories 542, UnsaturatedFat 29 grams, Carbohydrate 57 grams, Fat 34 grams, Fiber 9 grams, Protein 8 grams, SaturatedFat 4 grams, Sodium 456 milligrams, Sugar 17 grams, TransFat 0 grams
WHEATBERRY SALAD WITH BEETS, APRICOTS AND WALNUTS
Steps:
- Combine the apricots and apple cider in a small bowl. Soak until plumped, about 1 hour. Drain, chop finely and set aside.
- Make a vinaigrette by combining the lemon juice, orange juice, orange rind and Pernod in a large glass or ceramic bowl. Season with the salt and pepper. Set aside.
- Combine the wheatberries and chicken broth in a saucepan. Bring to a boil, reduce the heat to medium low and simmer until partially cooked, about 15 minutes. Drain. Add to the vinaigrette. Toss. Set aside.
- Combine the beets and 3 cups of cold water in a saucepan. Simmer over medium heat until tender, but not soft, about 20 minutes. Drain. Rinse under cold running water until cool. Peel. Cut into 1/2-inch dice. Add to the salad and toss. Add the apricots, walnuts and parsley and toss. Drizzle with walnut oil. Toss again. Season with salt and pepper. Divide among 4 plates and serve.
Nutrition Facts : @context http, Calories 565, UnsaturatedFat 13 grams, Carbohydrate 96 grams, Fat 16 grams, Fiber 14 grams, Protein 16 grams, SaturatedFat 2 grams, Sodium 742 milligrams, Sugar 48 grams
BLACK BEAN, EDAMAME AND WHEATBERRY SALAD
Steps:
- Combine water and wheatberries in a medium saucepan and bring to a boil. Reduce heat, cover and simmer 55 minutes or until wheatberries are tender. Place in a fine mesh strainer and run under cold water to cool quickly. Drain. Combine the wheatberries with the remaining ingredients in a bowl. Serve immediately or cover and refrigerate for up to 8 hours in advance.
WARM WHEATBERRY SALAD
Wheatberries -- whole, unprocessed wheat kernels -- are available at any health-food store and should be soaked overnight to facilitate cooking the next day. They contain oils that turn rancid quickly. Be sure to refrigerate them in an airtight container.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 8
Steps:
- Place wheatberries in a strainer and rinse under cold water. In a large pot, combine wheatberries with 2 1/2 quarts salted water, and cook until al dente, about 50 minutes. Drain, and set aside.
- Heat olive oil in a medium saute pan over medium heat. Add onions, and cook until translucent, about 3 minutes. Stir in mushrooms, and add white wine. Simmer until wine has evaporated, about 7 minutes. Add onions and mushrooms to wheatberries in a medium bowl. Toss with parsley and sage, and season with salt and pepper to taste; serve warm.
INA GARTEN'S WHEATBERRY SALAD
Make and share this Ina Garten's Wheatberry Salad recipe from Food.com.
Provided by DebS 2
Categories < 60 Mins
Time 50m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Place the Wheatberries and 3 cups of boiling salted water in a saucepan and cook, uncovered, over low heat for approximately 45 minutes, or until they are soft.
- Drain.
- Saute the red onion in 2 tablespoons of olive oil over medium-low heat until translucent, approximately 5 minutes. Turn off the heat and add the remaining 4 tablespoons (1/4 cup) of olive oil and the balsamic vinegar.
- In a large bowl, combine the warm Wheatberries, sauteed onions, scallions, red bell pepper, carrot, 1/2 teaspoon salt, and the pepper. Allow the salad to sit for at least 30 minutes for the wheatberries to absorb the sauce.
- Season, to taste, and serve at room temperature.
Nutrition Facts : Calories 140.1, Fat 13.6, SaturatedFat 1.9, Sodium 300.2, Carbohydrate 4.9, Fiber 1.1, Sugar 2.2, Protein 0.6
SUMMER WHEATBERRY SALAD
This salad is healthy, hearty, and absolutely delicious. It gets better as it sits, so I try to make it the day before I serve it. Stores well. Makes a nice light summer meal, or a different accompaniment to BBQ, or maybe roasted meats. It also makes a great part of an all-vegetarian meal.
Provided by P48422
Categories Grains
Time 1h50m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- In a saucepan with a well-fitted lid, put the the wheatberries, water, salt and bayleaf.
- Bring to a boil and then simmer, partially covered until the wheateberries are pleasantly chewy, which may take an hour to an hour and a half.
- Remove the pan from the heat, discard the bayleaf, let the berries cool in the liquid.
- When cool, drain and put the wheatberries in a large bowl.
- Add the remaining salad ingredients.
- Make the vinaigrette by whisking all the ingredients together.
- Toss with the salad.
- Let sit for about 30 minutes at room temperature.
- To serve, arrange a handful of greens on each plate and top with a generous portion of the salad.
SPICY WHEATBERRY SALAD
The inspiration for this concoction came from a wonderful little soup and sandwich shop here in town. I actually measured and wrote down as I went along, I think I've got it perfect for our tastes.
Provided by katie in the UP
Categories Grains
Time 1h
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- During the last 2 or 3 minutes of cooking, add raisins.
- Make sure all water is drained.
- Combine the rest of the ingredients in a large bowl.
- Stir and refrigerate to marry flavors.
- Bring to room temp before serving.
Nutrition Facts : Calories 146.5, Fat 11.3, SaturatedFat 1.6, Sodium 5.6, Carbohydrate 10.4, Fiber 1.7, Sugar 6.5, Protein 3
CURRIED WHEATBERRY SALAD
Categories Salad Vegetarian
Number Of Ingredients 14
Steps:
- 1.Boil Wheatberries in salt and pepper for about 1 hour and 15 minute 2.Add seasonings to taste 3.Add fruit and nuts in the amounts to your liking and taste 4.Drizzle a small amount of EVOO to toss throughout the salad (a couple/few tablespoons) 5.I have had some extra Wheatberry salad in the refrigerator and had made a potato soup. I added the Wheatberry salad to the soup, and made it a really hearty dish. Also, you can use the Wheatberry salad on top of raw spinach, and add pecans (instead of croutons) and Honey Mustard Vinagrette!
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