Wheat Berry Salad With Tart Dried Cherries And Walnuts Food

WHEAT BERRY SALAD

Steps:

• In a large pot place the wheat berries and water to cover plus 2 inches over the top of the wheat berries. Bring to a simmer and cook uncovered for 1 hour, or until tender. Drain and let cool.
• In a medium skillet heat 2 tablespoons of olive oil and sauté red onions until translucent. Remove from heat and add remain 2 tablespoons of olive oil and 2 tablespoons of lemon juice.
• Toast the walnuts in a dry skillet over medium-high heat until fragrant, 2 to 3 minutes.
• In a large bowl, combine the wheat berries, red onions, walnuts, celery, dried cherries, scallions and parsley. Season to taste with salt and pepper. Allow salad to sit for 30 minutes to overnight to absorb the flavors and serve room temperature.

WHEAT BERRY SALAD

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.

WHEAT BERRY SALAD WITH WALNUTS AND DRIED CHERRIES

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.

WHEAT BERRY SALAD WITH RED FRUIT

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 WITH CRANBERRIES

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.

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.

SAVORY KUCIA - WHEAT BERRY SALAD

Steps:

• Rinse and drain the wheat berries. Place them in a medium bowl, cover with water and soak overnight.
• Drain the wheat berries, place in a medium saucepan, add 3 cups water and cook until the berries are soft and the water is pretty much absorbed, about 1 hour. If the berries are tender, you can just drain any excess water. (I have been doing this in the rice cooker - it takes two cycles in my machine, but I don't have to worry about the pot boiling dry).
• Cover the chopped onion with hot water for two or three minutes, and drain. (This reduces a bit of the bite. Your onion may be sweet enough to skip this step).
• Place the cooked wheat in a large bowl and toss with the onion, apple, berries, poppy seeds and walnuts.
• Add some freshly grated black pepper.
• Whisk together the olive oil, vinegar, honey and salt. Pour over the salad and toss to combine.
• Let stand at least four hours or so, preferably overnight, to permit the flavors to meld.
• Serve at room temperature.
• Note: The vinegar keeps the apple from discoloring, but you may prefer to add the apple just before serving. The heat and moisture of the cooked wheatberries will soften the dried berries, no need to presoak. If using dried cherries, you may want to cut them in half. I tend to use less salt than many, so you may want to adjust that to your own taste.