Wheat Berry Stuffing With Pearl Onions Food

FETA WHEAT-BERRY SALAD

Feta Wheat-Berry Salad image

Categories Salad Herb Olive Onion Side Feta Cucumber Bell Pepper Gourmet Sugar Conscious Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Serves 4 to 6

Number Of Ingredients 12

Ingredients

1 cup wheat, spelt, or rye berries (available at natural foods stores)
1/2 cup diced Feta (about 2 ounces)
1/2 cup thinly sliced red onion
1/2 cup julienne strips of seedless cucumber
5 tablespoons olive oil
1/4 cup julienne strips of drained bottled roasted red pepper
1/4 cup mixed minced fresh herbs such as parsley, mint, and dill plus herb sprigs for garnish
2 tablespoons fresh lemon juice, or to taste
1 tablespoon red-wine vinegar
1 tablespoon chopped pitted brine-cured black olives
1 teaspoon ground cumin
1 garlic clove, minced dried hot red pepper flakes to taste

Steps:

In a kettle of boiling salted water cook the wheat berries for 1 hour, or until they are tender, and drain them. In a large bowl stir together the wheat berries, the Feta, the onion, the cucumber, the oil, the roasted pepper, the minced herbs, the lemon juice, the vinegar, the olives, the cumin, the garlic, the red pepper flakes, and salt to taste and garnish the salad with the herb sprigs.

WHEAT-BERRY STUFFING WITH PEARL ONIONS

Wheat-Berry Stuffing with Pearl Onions image

Categories Onion Side Bake Thanksgiving Stuffing/Dressing Fall Healthy Parsley Gourmet Peanut Free Tree Nut Free Soy Free

Yield Makes about 12 cups, serving 8 generously

Number Of Ingredients 6

Ingredients

12 slices country-style white bread
2 cups wheat berries
2 pounds pearl onions (see note, above)
1 stick (1/2 cup) unsalted butter
1 cup packed fresh flat-leafed parsley leaves
1 1/2 cups chicken broth

Steps:

Preheat oven to 350°F. Cut bread into 1/2-inch pieces and in a large shallow baking pan toast in one layer in middle of oven until just dry, about 15 minutes. Croutons may be made 1 day ahead and kept, covered, at room temperature.
In a 4-quart kettle three fourths full of boiling water (do not salt water) cook wheat berries, uncovered, until tender, about 1 hour, and drain in a large sieve. Transfer wheat berries to a large shallow baking dish.
While wheat berries are cooking, in a large saucepan of boiling water blanch onions 3 minutes. Drain onions and when cool enough to handle, peel. In a large skillet melt butter over moderately high heat and sauté onions, stirring occasionally, until golden, 15 to 20 minutes. Chop parsley and add with onions to wheat berries. Wheat-berry mixture may be made 1 day ahead and chilled, covered. Bring mixture to room temperature before proceeding.
Add croutons and broth to wheat-berry mixture and toss to combine well. Bake stuffing in middle of oven, uncovered, 30 minutes, or until top is slightly crisp.

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