WHEAT BERRY WALDORF SALAD
A healthy and filling grain salad with grapes, apple, celery, blue cheese, and honey-spiced walnuts.
Provided by Christin Mahrlig
Categories Salad
Time 1h10m
Number Of Ingredients 15
Steps:
- Place the wheat berries in a medium saucepan and cover with about 2 inches of water. Add 1 teaspoon salt.
- Bring to a boil, reduce heat, cover and simmer gently for about 1 hour. Stir occasionally. Drain.
- To make dressing, combine olive oil, apple cider vinegar, dry mustard, 4 teaspoons honey, salt and pepper in a small bowl and whisk well to combine. Set aside.
- To make walnuts, combine walnuts, 1 1/2 teaspoons honey, and red pepper in a small nonstick skillet and cook over medium heat for about 3 minutes, stirring occasionally.
- Place wheat berries in a medium bowl and add in apple, celery, grapes, and blue cheese. Add dressing to taste and toss well. Sprinkle with walnuts.
Nutrition Facts : Calories 420 kcal, ServingSize 1 serving
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.
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
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.
SPRING WHEAT BERRY SALAD
This fresh spring salad is loaded with healthy fava beans (a good source of dietary fiber and protein), baby turnips (for vitamin C), and pea shoots (for vitamins A, C, and folic acid). Top with Grilled Arctic Char, if desired.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 11
Steps:
- Place wheat berries in a large bowl; add 7 to 8 cups water. Let wheat berries soak overnight; drain.
- In a large pot, bring 7 cups water to a boil over high heat. Add soaked wheat berries and reduce heat to a simmer. Cook until wheat berries are plump, about 55 minutes. Drain and cool.
- Bring a medium pot of water to a boil. Prepare an ice-water bath; set aside. Add peas to boiling water and cook until crisp-tender, about 3 minutes. Transfer to ice-water bath to cool. Remove from water bath and set aside.
- Add fava beans to boiling water and cook until crisp-tender, about 1 minute. Transfer to ice-water bath to cool; drain. Peel fava beans and set aside.
- In a large bowl, toss together wheat berries, peas, fava beans, turnips, pea shoots, greens, chervil, mint, and lemon zest. Drizzle with lemon juice and olive oil; season with salt and pepper. Toss to combine.
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
WHEAT-BERRY SALAD
This vegetarian dish is refrigerated overnight so the flavors can develop.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 12
Steps:
- Cover wheat berries with cold water by 2 inches in a large saucepan. Cover; bring to a boil. Uncover; reduce heat, and simmer until tender, about 40 minutes. Drain; transfer to a serving bowl.
- Whisk together lemon juice, mustard, honey, salt, and pepper. Pour in oil in a slow, steady stream, whisking until emulsified. Drizzle over wheat berries; toss.
- Add fennel, cucumbers, celery, scallions, and parsley; toss. Cover; refrigerate 8 hours. Bring to room temperature.
WHEAT BERRY SALAD
Categories Salad Onion Side Vegetarian Quick & Easy Summer Vegan Dill Gourmet Sugar Conscious Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 side-dish servings
Number Of Ingredients 7
Steps:
- Cook wheat berries in a 4-quart pot of boiling water (not salted), uncovered, until tender, 1 to 1 1/4 hours. Drain in a large sieve and rinse under cold water to cool, then drain well.
- Whisk together vinegar, salt, and pepper in a large bowl. Add oil in a slow stream, whisking until combined. Add wheat berries, onion, and dill and stir to coat well.
SPICY STRAWBERRY SALAD
A friend once made this for a party to celebrate the beginning of summer. It is cool, crisp and crunchy - just what a salad should be.
Provided by Leslie Oscarson
Categories Salad Green Salad Recipes Mixed Greens Salad Recipes
Time 20m
Yield 10
Number Of Ingredients 10
Steps:
- Whisk together the oil, sugar, poppy seeds, garlic powder, dry mustard and vinegar. Refrigerate until chilled.
- In a salad bowl, combine the mushrooms and mixed greens; add dressing and toss. Sprinkle with strawberries and pecans.
Nutrition Facts : Calories 341.1 calories, Carbohydrate 20.8 g, Fat 29.1 g, Fiber 4.1 g, Protein 3.3 g, SaturatedFat 3.2 g, Sodium 14.7 mg, Sugar 15.8 g
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
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.
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.
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