ASIAN WHEAT BERRY SALAD
Featuring a vibrant rainbow of colors and textures, this Asian Wheat Berry Salad is absolutely delicious! A great make-ahead salad.
Provided by Kimberly Killebrew
Categories Side Dish
Time 2h45m
Number Of Ingredients 16
Steps:
- To prepare the wheat berries, let them soak overnight. Then drain and rinse. Bring 4 cups of water to boil in a small pot. Add the salt and the wheat berries. Reduce the heat to a simmer and cook until the wheat berries are soft but still have some "bite." The time will vary depending on the age of your wheat berries and whether you fermented them (see below) but plan on 20-30 minutes. Drain. Set aside and let cool a little.See NOTE about fermentation.
- Combine all the vinaigrette ingredients in a small bowl and whisk together. Place all the vegetables and cooked wheat berries in a large mixing bowl (the wheat berries can be warm but not hot). Pour the vinaigrette over the salad and stir to combine. Refrigerate for at least 2 hours before serving or overnight. Can be served cold but we like it best at room temperature.
Nutrition Facts : Calories 378 kcal, Carbohydrate 38 g, Protein 8 g, Fat 18 g, SaturatedFat 3 g, Cholesterol 1 mg, Sodium 727 mg, Fiber 9 g, Sugar 8 g, ServingSize 1 serving
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 MINT DRESSING
This Wheat Berry Salad with Mint dressing is Hearty, nourishing, toothsome, flavorful and to die for!
Provided by Dhwani
Categories Side Dish
Time 35m
Number Of Ingredients 19
Steps:
- First of all, wash the wheat berries and drain all the water.
- Now cook them according to the package instruction.
- I have cooked them in my Instant Pot. Take all the wheat berries in the inner pot of the instant pot, add water and salt. Stir it.
- Now close the lid, vent valve on sealing position.
- Press the pressure button and set the timer for 25 minutes under high pressure. Once cooking time is done, let the pressure release naturally.
- Open the lid and drain the remaining water. And keep the cooked wheat berries aside.
- In a food processor, combine all of the ingredients and blend until smooth. Taste, and add more salt and pepper if necessary. Keep it aside.
- Note - We are going to use only half of the dressing. You can store the remaining dressing in the mason jar or container in the fridge for up to 2 weeks.
- Take cooked wheat berries, cucumber, kale, onion, kale, almonds, cranberries, apple in a big mixing bowl.
- Add half of the dressing (or as much as you like). Mix all the ingredients well.
- Place the salad bowl in the fridge for at least 30 minutes. Taste it. Add salt, pepper, or more dressing if required.
- Serve wheat berry salad cold. Enjoy! I hope you love it as much as we do.
Nutrition Facts : ServingSize 1 serving, Calories 212 kcal, Carbohydrate 31 g, Protein 5 g, Fat 9 g, SaturatedFat 1 g, TransFat 1 g, Sodium 368 mg, Fiber 5 g, Sugar 11 g
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 RHUBARB-MINT DRESSING
Provided by Mark Bittman
Categories weekday, salads and dressings
Time 1h30m
Yield 6 servings
Number Of Ingredients 13
Steps:
- Simmer the wheatberries and 2 teaspoons of salt in water to cover for 1 1/4 hours, or until the wheatberries are tender but not mushy. Cool.
- In a small, nonreactive sauce pot, combine 1 cup rhubarb with the wine, honey, cinnamon, cloves and orange zest. Bring to a boil, turn heat to low, and cook for about 15 minutes, or until the rhubarb is soft.
- Drain, reserving liquid; return the liquid to the pan, and bring it to a boil. Add the remaining uncooked rhubarb, and cook for 3 to 5 minutes, or just until tender. Drain, reserving liquid again.
- Remove the cloves from the first batch of cooked rhubarb, and place it in a blender along with the reserved liquid. Turn the blender to medium, and add the oil slowly; blend until smooth. Season with salt and pepper, and stir in the mint.
- Place the wheatberries in a bowl, along with the remaining rhubarb, walnuts, 4 tablespoons of the dressing, and some salt and pepper. Divide among six plates; toss the mesclun with 3 tablespoons of the dressing, and place portions of it on the wheatberries. Drizzle the remaining dressing around the salad, and serve.
Nutrition Facts : @context http, Calories 317, UnsaturatedFat 15 grams, Carbohydrate 32 grams, Fat 18 grams, Fiber 6 grams, Protein 6 grams, SaturatedFat 2 grams, Sodium 408 milligrams, Sugar 6 grams, TransFat 0 grams
SPINACH SALAD WITH RHUBARB DRESSING
Spinach salad is excellent with this tangy topping, which really perks it up. A friend shared a similar salad dressing recipe with me and I modified it a bit. The rhubarb adds rosy color and mouthwatering flavor.-Twila Mitchell, Lindsborg, Kansas
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- In a saucepan, combine rhubarb, sugar and vinegar; cook over medium heat until the rhubarb is tender, about 6 minutes. Drain, reserving about 6 tablespoons juice; discard pulp. , Pour juice into a jar with tight-fitting lid; add oil, onion, Worcestershire sauce and salt. Shake well. Refrigerate for at least 1 hour. , Just before serving, combine salad ingredients in a large bowl. Add the dressing and toss to coat.
Nutrition Facts : Calories 423 calories, Fat 35g fat (7g saturated fat), Cholesterol 49mg cholesterol, Sodium 454mg sodium, Carbohydrate 21g carbohydrate (18g sugars, Fiber 2g fiber), Protein 8g protein.
WHEAT BERRY WALDORF SALAD
Categories Gourmet
Number Of Ingredients 17
Steps:
- In a saucepan bring water and salt to a boil and add wheat berries. Simmer wheat berries, covered, 1 1/2 hours, or until tender. Drain wheat berries in a colander and cool to room temperature.
- Cut apples into 1/2-inch chunks and in a large bowl toss with wheat berries and all remaining ingredients except lettuce. Season salad with salt and pepper and serve over lettuce.
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