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 BERRY SALAD WITH DRIED APRICOTS
Another BH&G winner. Haven't made it yet, but plan to do so next time our friends who are vegetarians come over for dinner. Prep time does not include chilling time or cooling time for wheat berry mixture.
Provided by TasteTester
Categories Grains
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- In a medium bowl combine wheat berries, 3 cups water, and 1/8 teaspoon salt; cover and refrigerate overnight. Transfer to medium saucepan; bring to boiling. Reduce heat; simmer, covered, 45 to 60 minutes or until tender. Drain; cool 1 hour.
- In large bowl, combine drained wheat berries, garbanzo beans, snow peas, apricots, cranberries and green onions.
- In bowl, whisk together oil, lemon juice, and 1/2 teaspoon each salt and pepper. Pour over wheat berry mixture; stir to coat. Serve at once or cover and refrigerate up to 24 hours.
Nutrition Facts : Calories 180.7, Fat 7.7, SaturatedFat 0.7, Sodium 214.3, Carbohydrate 25.1, Fiber 4.7, Sugar 6.7, Protein 4.3
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.
MIXED-GRAIN SALAD WITH DRIED FRUIT
Categories Salad Rice Side Sauté High Fiber Cranberry Currant Apricot Pecan Bon Appétit Dairy Free Peanut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 14
Steps:
- Heat oil in large saucepan over medium-high heat. Add shallots and sauté until translucent, about 5 minutes. Add brown rice, wild rice and wheat berries; stir to coat. Add 2 cups water and 2 cups stock. Bring to boil. Reduce heat to low. Cover and cook until grains are tender and liquid is absorbed, about 40 minutes. Remove from heat. Stir cranberries, apricots, and currants into grains. Cool to room temperature.
- Whisk vinegar, walnut oil, and sage in small bowl to blend. Pour over salad and toss to coat. Season generously with salt and pepper.(Can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before serving.)
- Stir pecans into salad and serve.
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 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
CRANBERRY-PECAN WHEAT BERRY SALAD
I love to experiment with different grains and wanted to give wheat berries a try. My whole family goes nuts for this salad, especially my mom. -Kristen Heigl, Staten Island, New York
Provided by Taste of Home
Categories Lunch Side Dishes
Time 1h30m
Yield 8 servings.
Number Of Ingredients 15
Steps:
- Cook wheat berries according to package directions; drain and cool. Meanwhile, combine the next 5 ingredients; add wheat berries. Whisk together dressing ingredients. Pour over salad; toss to coat. Serve at room temperature or chilled.
Nutrition Facts : Calories 298 calories, Fat 15g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 261mg sodium, Carbohydrate 39g carbohydrate (17g sugars, Fiber 6g fiber), Protein 5g protein.
WHEAT BERRY SALAD WITH WALNUTS AND DRIED CHERRIES
I love wheat berries and enjoy them in salads. I am posting a few wheat berry salads from different books and websites. This is my riff on an Ellie Krieger Wheat Berry Salad from the Food Network website. Plan ahead, wheat berries should be soaked overnight before cooking and this time is not included with the prep or cooking time.
Provided by Garlic Chick
Categories Grains
Time 1h50m
Yield 6 side dish servings, 6 serving(s)
Number Of Ingredients 10
Steps:
- Cover the wheat berries with water and soak overnight.
- The next day place the wheat berries with 8 cups of 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
- Add walnuts, celery, cherries, scallion and parsley to the wheat berries.
- Whisk together olive oil and lemon juice in a small bowl.
- Stir dressing into salad.
- Season with salt and pepper
- Serve.
Nutrition Facts : Calories 161.1, Fat 16.4, SaturatedFat 1.8, Sodium 20.7, Carbohydrate 3.3, Fiber 1.4, Sugar 0.8, Protein 2.5
WHEAT BERRY SALAD WITH CRANBERRIES
Ellie Krieger's recipe from Food Network. It's the closest I can find to the wheatberry salad I've had from the deli at Whole Foods, which is to die for! This has tons of 5 star reviews on FN's website. Posting for safekeeping!
Provided by Raquel Grinnell
Categories Grains
Time 1h30m
Yield 6 , 6 serving(s)
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 nuts 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 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.
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