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.
WHEAT BERRIES WITH STRAWBERRIES AND GOAT CHEESE
Provided by Giada De Laurentiis
Time 1h30m
Yield 4 servings
Number Of Ingredients 14
Steps:
- For the wheat berries: In a large saucepan, combine the wheat berries, chicken broth, water, and salt. Bring to a boil over high heat. Reduce the heat to a simmer, cover the pot and cook until the wheat berries are tender, 60 to 70 minutes. Drain the wheat berries in a colander and set aside to cool, about 15 minutes. Transfer to a salad bowl.
- For the dressing: In a medium bowl, whisk together the orange juice, olive oil, orange zest, agave nectar, mint leaves, salt, and pepper until smooth. Pour the dressing over the wheat berries and add the strawberries, goat cheese, and walnuts. Toss until all the ingredients are coated.
- Cook's Note: To toast the walnuts, arrange in a single layer on a baking sheet. Bake in a preheated 350 degrees F oven for 6 to 8 minutes until lightly toasted. Cool completely before using.
CURRY WHEAT BERRY SALAD
I'm posting several wheat berry salad recipes because I love wheat berries and especially in salads. I found this recipe on a Canadian living website. Sounds great but I haven't made it yet. They also said this salad can be made with barley. Plan ahead, wheat berries need to be soaked overnight and that time is not included in the prep or cooking time here.
Provided by Garlic Chick
Categories < 4 Hours
Time 1h50m
Yield 6 side servings, 6 serving(s)
Number Of Ingredients 13
Steps:
- Cover the wheat berries with water and soak overnight.
- The next day place the wheat berries with 8 cups water in a large saucepan.
- Bring to a boil, reduce heat and simmer for about 1 to 1 1/2 hours or until tender, uncovered.
- Drain and refrigerate until completely cooled.
- Heat 1 tablespoon of the oil and fry the onion 2 minutes until soft.
- Add the curry paste and cook 3 more minutes
- Remove from heat and allow to cool.
- Combine the wheat berries, curry onion mixture, nuts, red pepper, mozzarella and parsley in a bowl.
- Whisk together the remaining 2 tablespoons oil, salt and the white wine vinegar.
- Add to the wheat berry salad and mix together.
- Serve.
Nutrition Facts : Calories 175.1, Fat 15.9, SaturatedFat 2.6, Cholesterol 7.4, Sodium 183.2, Carbohydrate 5.5, Fiber 1.6, Sugar 2.2, Protein 4.6
WHEAT BERRY SALAD WITH GOAT CHEESE
Gleaned from Cooking Light magazine and posted here for safekeeping. Prep time does not include the overnight (8 hour) soak for the wheat berries.
Provided by FolkDiva
Categories Grains
Time 1h20m
Yield 6 salads, 6 serving(s)
Number Of Ingredients 13
Steps:
- Place wheat berries in a medium bowl; cover with water to 2 inches above wheat berries. Cover and let stand 8 hours. Drain.
- Place wheat berries in a medium saucepan; cover with water to 2 inches above wheat berries. Bring to a boil, reduce heat, and cook, uncovered, 1 hour or until tender. Drain and rinse with cold water; drain well. Place wheat berries in a large bowl; add cucumber, green onion, arugula, parsley and tomatoes.
- Combine lemon rind, lemon juice, sugar, salt and pepper; gradually add oil, stirring constantly with a whisk. Drizzle dressing over salad; toss well to coat. Stir in cheese. Let stand at least 30 minutes; serve at room temperature.
Nutrition Facts : Calories 66.4, Fat 4.8, SaturatedFat 0.7, Sodium 301.4, Carbohydrate 6.2, Fiber 1.3, Sugar 1.6, Protein 1.2
WHEAT BERRY SALAD WITH RED FRUIT
For this sweet and tart salad, wheat berries are blended with cranberries, apples and pecans and tossed in a raspberry vinaigrette-a winning combination. A perfect side dish to take to a potluck or simply serve it over a bed of peppery arugula for vegan lunch. Recipe from Eating Well March/April 2007. (Cooking time is resting time). If you wish to sweeten your salad up a bit but don't have Agave, feel free to sub 1 T of honey. Also of note, I have made this with a peach and 2 apricots instead of the grapes and apple (thereby making this wheat berry salad with ORANGE fruit) and it is delightful!!!! This salad is even better on day 2, so it's a great make ahead recipe.
Provided by januarybride
Categories Grains
Time 55m
Yield 6 cups, 10-12 serving(s)
Number Of Ingredients 11
Steps:
- Combine orange juice and cranberries in a small bowl. Let stand for 15 minutes.
- Combine wheat berries, apple and pecans (and grapes if using) in a large bowl; stir gently.
- Drain the cranberries, reserving the juice. Stir the cranberries into the wheat berry mixture.
- Whisk the reserved orange juice, vinegar and oil in a small bowl until combined. Add Agave/honey if using. Season with salt and pepper. Pour over the salad and stir gently to coat.
- Refrigerate for at least 30 minutes to allow the flavors to combine.
- Serve cold or at room temperature.
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.
WHEAT BERRY SALAD WITH RED AND GREEN ONIONS
Categories Salad Onion Pepper Vegetable Side Picnic Vegetarian Bell Pepper Carrot Spring Summer Vegan Whole Wheat Bon Appétit Sugar Conscious Kidney Friendly Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 7
Steps:
- Bring large pot of salted water to boil. Add wheat berries, reduce heat to medium-low and simmer until tender, stirring occasionally, about 1 hour. Drain.
- Heat 2 tablespoons oil in heavy medium skillet over medium heat. Add red onion; sauté until tender, about 6 minutes. Remove from heat. Add 4 tablespoons oil, then vinegar; whisk to blend.
- Toss wheat berries, green onions, carrot and bell pepper in large bowl. Pour dressing over; toss to blend. Season to taste with salt and pepper. Cool completely. (Can be made 1 day ahead. Cover; chill.)
- *Available at natural foods stores.
WHEAT BERRY SALAD WITH GRAPES AND CARAMELIZED ONIONS
Provided by Food Network
Number Of Ingredients 10
Steps:
- Cook the wheat berries in a pot of boiling, salted water until they are cooked but still quite crunchy, about 55 to 60 minutes. Drain and transfer to a large bowl. Meanwhile, heat 5 tablespoons of the oil in a large, heavy skillet over medium heat. Add the onions and cook, stirring frequently, until they are dark brown, about 25 to 30 minutes. Stir the onions into the drained wheat berries and cool slightly. Stir in the thyme, grapes and arugula. For the dressing: Using a chef's knife, mash and chop the garlic on a cutting board with the salt until it becomes a paste. Transfer to a bowl and add the vinegar, pepper and remaining tablespoon of oil. Blend well and pour over the salad. Mix well, sprinkle with feta and serve.
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