Wheat Berry Salad With Zing Food

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.

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.

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 RED PEPPERS, EGGPLANT AND ZUCCHINI

Steps:

• Place wheat berries in a medium bowl and fill with water.
• Cover and soak, in refrigerator overnight.
• Drain and place in a medium saucepan.
• Cover with water, and heat to a boil.
• Simmer, uncovered, until wheat berries are tender, about 1 hour.
• Meanwhile, preheat oven to 400*F.
• Arrange eggplant, onion, zucchini, squash, and bell peppers in a single layer on a large baking sheet.
• Lightly brush vegetables with 1 tbls. of the oil.
• Roast 20 minutes, turn over, and roast 10 minutes longer.
• Remove eggplant, zucchini, and squash and set aside.
• Continue to roast remaining vegetables until browned, about 15 minutes.
• Cool vegetables.
• Season with 1/8 teaspoons of the salt and pepper.
• Cut half of the vegetables into 1/2" pieces.
• In a large bowl, whisk vinegar, parsley, oregano, garlic, remaining 3 tbls. oil, and remaining 1/8 teaspoons salt and pepper.
• Add wheat berries and cut up veggies.
• Toss to coat.
• Spoon onto serving platter.
• Arrange remaining vegetables around edges.
• Garnish with Parsley and oregano.
• Enjoy!

BLACK BEAN, EDAMAME AND WHEAT BERRY SALAD

Steps:

• Combine water and wheat berries in saucepan. Bring to boil. Reduce heat,cover and simmer for 55 minutes or until tender.
• Place in strainer and run cool water over.
• Combine with rest of ingredients and refrigerate.

WHEAT BERRY WALDORF SALAD

Steps:

• Add wheat berries and water to saucepan and bring the mixture to a boil, lower the heat and simmer covered until the wheat berries are tender but still chewy in texture, about 15 minutes. Set aside to cool.
• Toss cooled wheat berries and remaining ingredients together in bowl and serve.

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.

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 SALAD

Steps:

• Soak wheat berries in a bowl of water for at least 5 hours or overnight. Drain and place in a slow cooker with enough water to cover by one inch. Cover, and cook on Low setting for 5 to 6 hours, until tender. Add more water if needed. When tender, drain, and rinse under cold water to chill.
• In a large bowl, stir together the cream cheese, pineapple and lemon juice. Stir in the dry pudding mix until smooth. Stir in the wheat berries until evenly coated. Fold in whipped topping just before serving. Refrigerate any leftovers.

WHEAT SWEET SALAD

Steps:

• In large saucepan, add wheat and 6 cups of water. Cook about 3 hours on low heat. Add one more cup of water if necessary Do not let wheat burn. The wheat will puff up and be very soft. Stir once in a while. Watch the water.
• Drain any remaining water in colandar. Rinse with cool water.
• In mixing bowl, mix cream cheese, instant vanilla pudding and crushed pineapple and juice. Beat on low speed until mixed.
• Add cool whip, and mix in low speed.
• Add cooked rinsed wheat, and fold into cream cheese mixture.
• Note: You can use Instant Pistashio Pudding or instant lemon pudding.
• You can also freeze this salad. A long keeper dish for the refrigerator too.

WHEAT BERRY SALAD WITH ZING

Steps:

• In a medium saucepan combine water and wheat berries.
• Bring to a boil, reduce heat to a simmer.
• Cover and cook 50 minutes or until tender (like barley).
• Drain any remaining liquid.
• Stir in black beans, mango, orange, onion, carrot, pepper, chutney, vinegar, sesame oil and ginger.
• Toss well, salt to taste.
• Add avocado.
• Make a nest of cabbage on 4 plates.
• Fill with wheat berry mixture.
• Sprinkle with black sesame seeds.
• Serve at room temp or chilled.