Sesame Ginger Wheat Berry Salad Food

WHEAT BERRY SALAD

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.

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.

WHEAT BERRY BOWL WITH SALMON AND MISO SAUCE

Steps:

• Cook the wheat berries: Bring a medium saucepan of water to a boil. Add the wheat berries, and cook until plump and tender, 35 to 40 minutes. Drain the wheat berries, and transfer them to a medium bowl. Toss with the sesame oil and 1/2 teaspoon salt. Serve warm or at room temperature. (The wheat berries can be cooked and refrigerated in an airtight container up to 2 days ahead. Microwave just enough to take the chill off, about 2 minutes, stirring about halfway through.)
• Make the miso sauce: While the wheat berries cook, whisk together the mayonnaise, miso, mirin, vinegar and 1 tablespoon water in a small bowl until smooth.
• Toast the sesame seeds: Swirl the sesame seeds in a medium nonstick skillet over medium heat until toasted and golden, about 3 minutes. Pour them into a small bowl.
• Cook the salmon: Season the salmon with salt. Add the oil to the skillet, set over medium-high heat and heat the oil until it just starts to smoke faintly. Arrange the salmon, skin-side down, in the skillet. As the salmon cooks you'll see the dark orange flesh turn a paler orange. Once the lighter color reaches about 2/3 up the side of each piece, turn the salmon over; continue to cook for about 1 minute more (for medium-rare) for thicker pieces, 30 seconds more for thinner pieces. As each piece finishes, remove it from the skillet and transfer it to a plate.
• Build the bowls: Evenly divide the wheat berries among 4 bowls. Make neat piles and/or rows of the cabbage, avocado and scallions. Top each with a piece of salmon and some miso sauce, a sprinkling of sesame and some seaweed-snack strips. Serve each bowl with a lemon wedge.

WHEAT BERRIES WITH SESAME, SOY SAUCE AND SCALLIONS

Steps:

• In a 4- to 6-cup saucepan, combine wheat berries with a large pinch of salt and enough water to cover them by at least an inch. Bring to a boil and adjust heat so mixture bubbles gently.
• Cook, stirring occasionally, until wheat berries are tender, about 35 to 45 minutes. Add boiling water as necessary to keep wheat berries covered and to keep them from drying out as they swell and become tender. Wheat berries are done when tender with a slight bite to them; ideally you will have cooked out all the water at about the same time they are tender, but if any remains, strain them. (At this point you can drain berries and refrigerate for up to a few days, then reheat when ready to serve.)
• Fluff wheat berries with a fork and toss with sesame oil. To serve, drizzle with soy sauce and garnish with scallions.

FESTIVE THREE-GRAIN SALAD

Steps:

• In a large saucepan, combine wheat berries and water; bring to a boil. Reduce heat; simmer, covered, 10 minutes. Stir in barley; simmer, covered, 5 minutes. Stir in rice; simmer, covered, 40-45 minutes or until grains are tender. Drain; transfer to a large bowl. Cool to room temperature., Add apple, pomegranate seeds, green onions, carrot, celery and parsley to wheat berry mixture; toss to combine. In a small bowl, whisk dressing ingredients until blended. Pour over salad; toss to coat. Serve immediately or refrigerate and serve cold.

WHEAT BERRY SALAD WITH ZING

Steps:

• In a medium saucepan combine water and wheat berries.
• Bring to a boil, reduce heat to a simmer.
• Cover and cook 50 minutes or until tender (like barley).
• Drain any remaining liquid.
• Stir in black beans, mango, orange, onion, carrot, pepper, chutney, vinegar, sesame oil and ginger.
• Toss well, salt to taste.
• Add avocado.
• Make a nest of cabbage on 4 plates.
• Fill with wheat berry mixture.
• Sprinkle with black sesame seeds.
• Serve at room temp or chilled.

SESAME GINGER VINAIGRETTE

Steps:

• Place all of the ingredients in a minichop or blender (because the amounts are small, I prefer a minichop) and blend until homogenized.

SESAME-WHEAT BERRY SALAD

Steps:

• In 2-quart saucepan, heat wheat berries and chicken broth to boiling over high heat; stir. Reduce heat to low; cover and simmer about 1 hour or until wheat is tender. Drain and cool to room temperature, about 20 minutes.
• Meanwhile, in small jar with tight-fitting lid, mix dressing ingredients. Cover; shake well.
• In medium bowl, mix remaining salad ingredients. Pour dressing over salad; toss to coat. If making ahead, add toasted sesame seed just before serving.