Wheat Berry Salad With Red And Green Onions Food

TOMATO GREEN BEAN SALAD WITH WHEAT BERRIES

Steps:

• Place the wheat berries and 1 teaspoon salt in a medium saucepan. Add 5 cups of water and bring to a boil, then cover and reduce to a simmer. Cook, undisturbed, for 1 1/2 hours. Uncover and continue to cook until the water has evaporated and the wheat berries are softened with just a little bite to them, about 30 minutes more. Stir in the butter and a good amount of black pepper and set aside.
• Meanwhile, bring a medium pot of heavily salted water to a boil. Fill a medium bowl with ice water. Add the beans to the boiling water and cook until crisp-tender and bright green, 4 to 5 minutes. Use a slotted spoon to remove them from the hot water and immediately submerge them in the ice water to stop the cooking. Drain and set aside.
• Combine the honey, sherry vinegar, zest of 1 lime, juice of all the limes, 1 teaspoon salt and a good amount of black pepper in a small bowl. Slowly drizzle in the olive oil, whisking constantly, until emulsified. Add the tomatoes, garlic, jalapeno, onion, green beans, 1 teaspoon salt and a few grinds of black pepper and toss until well combined. Set aside for at least 30 minutes, or until the wheat berries are done cooking. Fold the basil and mint into the bowl.
• Spoon the wheat berries into the bottom of a serving bowl or platter, then use a slotted spoon to spoon the tomato mixture over the top. Sprinkle with a little more salt and serve with the juices left in the bowl, if desired.

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 SALAD WITH CARAMELIZED ONIONS AND GRAPES

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.

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.

CRANBERRY-PECAN WHEAT BERRY SALAD

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.

WHEAT BERRY SALAD WITH GRAPES AND CARAMELIZED ONIONS

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.

WHEAT BERRY & BARLEY SALAD

Steps:

• Bring a pot of salted water to a boil. Add wheat berries. Return to a boil, then reduce heat to a simmer and cook for 30 minutes. Add barley and continue to simmer for another 30-40 minutes, or until grains are tender, but still firm. Meanwhile, combine red onion, garlic, vinegar and oil in a large bowl. Drain grains and add to onion mixture. Toss well and cool. Add green onions, corn, mozzarella, tomatoes and salt and pepper. Toss well. Salad may be made 1 day ahead and chilled, covered. Bring to room temperature before serving.

WHEAT BERRY SALAD WITH RED AND GREEN ONIONS

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.