WHEAT BERRY SALAD
This hearty salad is bursting with harvest flavors and healthful omega-3s. The chewy wheat berries, sweet-tart dried cherries and crunchy walnuts make a winning combination.-Nancy Lange, Phoenix, Arizona
Provided by Taste of Home
Categories Lunch
Time 1h20m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- Place wheat berries in a large saucepan; add water to cover by 2 in. Bring to a boil. Reduce heat; simmer, covered, about 1 hour or until tender. Drain; transfer to a large bowl. Cool completely., Add celery, cherries, walnuts, parsley and green onion to wheat berries. In a small bowl, whisk oil, lemon juice, salt and pepper until blended; add to salad and toss to coat. If desired, serve over greens.
Nutrition Facts : Calories 323 calories, Fat 14g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 112mg sodium, Carbohydrate 45g carbohydrate (7g sugars, Fiber 7g fiber), Protein 8g protein.
BASIC COOKED WHEAT BERRIES
Steps:
- Place all ingredients into a pressure cooker and cook on high heat until hissing begins and pressure rises. Lower heat to maintain hissing and cook for 45 minutes.
WHEAT BERRY SALAD WITH BUTTERNUT SQUASH AND PEPPERS
Provided by Guy Fieri
Categories side-dish
Time 1h45m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 375 degrees F.
- Place the wheat berries and 3 cups of boiling salted water in a saucepan over low heat and cook, uncovered, until they are soft, about 45 minutes. Drain.
- Place the squash, onion, red and yellow bell peppers and green pepper on a sheet tray and drizzle with olive oil. Sprinkle with salt and pepper and toss to combine. Lay out a piece of foil and add the garlic. Drizzle with oil and sprinkle with salt and pepper. Wrap the garlic in the foil and add to the sheet tray. Roast the vegetables until the peppers are lightly charred and the squash is tender and evenly browned, about 30 minutes, tossing halfway through for even cooking.
- Remove the vegetables from the oven and let stand until cool enough to handle. Finely dice the onion and peppers. Add to a large bowl with the squash and set aside.
- Add the garlic to a small bowl and mash it with a fork Stir in the vinegar and mustard and season with salt and pepper. Whisk in the olive oil.
- In a large bowl, combine the warm wheat berries, roasted vegetables and vinaigrette. Allow the salad to sit for at least 30 minutes for the wheat berries to absorb the dressing. Just before serving, add the currants and basil and season with salt and pepper. Serve at room temperature.
AUTUMN WHEAT BERRY SALAD
Prepare our Autumn Wheat Berry Salad up to four days ahead of serving time. This makes our flavor-packed Autumn Wheat Berry Salad great for potlucks.
Provided by My Food and Family
Categories Grains
Time 11h15m
Yield 4 servings, 1 cup each
Number Of Ingredients 5
Steps:
- Drain wheat berries; place in medium saucepan. Add enough water to cover berries by about 1 inch.
- Bring to boil; simmer on medium-low heat 50 min. to 1 hour or until berries are tender, adding more water if needed to keep berries covered; drain.
- Transfer berries to medium bowl; cool.
- Add remaining ingredients; mix lightly.
Nutrition Facts : Calories 360, Fat 14 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 0 mg, Sodium 210 mg, Carbohydrate 0 g, Fiber 9 g, Sugar 0 g, Protein 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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