Wheatberry Salad With Spinach Food

WHEAT BERRY, ROASTED CORN AND SPINACH SALAD

Steps:

• In 2-quart saucepan, heat water, wheat berries and 1/2 teaspoon salt to a rolling boil over high heat. Reduce heat to low; cover and simmer 1 hour 15 minutes to 1 hour 30 minutes or until tender. Drain; rinse with cold water to cool. Drain well.
• Meanwhile, heat oven to 450°F. In ungreased 15x10x1-inch pan, evenly spread corn. Drizzle with 1 tablespoon oil; sprinkle with 1/2 teaspoon salt. Bake 15 minutes to roast corn. Set aside.
• In large bowl, stir together wheat berries, corn, spinach, tomatoes and onion.
• In 1-cup measuring cup, mix dressing ingredients with wire whisk until well blended. Stir into salad. Let stand 15 minutes before serving to blend flavors.

WHEAT BERRY + SPINACH SALAD

Steps:

• Combine wheat berries in a medium pot with 3 cups of water. Bring to a boil, pop on a cover, and simmer for anywhere between 30-60 minutes or until the wheat berries are cooked through.
• In the meantime, grab a large bowl and whisk together extra virgin olive oil, lemon juice, ginger, garlic, salt and pepper. Add in baby spinach, golden raisins, and warm wheat berries.
• Stir everything together and adjust the seasonings. The heat of the wheat berries will wilt the spinach and plump up the raisins.
• Stir in the scallions and pistachios before topping with the crumbled goat cheese. Serve and enjoy!

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 SPINACH

Steps:

• DAY AHEAD: In large bowl, soak wheatberries overnight in enough water to cover by 2 inches.
• ABOUT 2 1/2 HOURS BEFORE SERVING: Drain wheatberries. In 4-quart saucepan over high heat, heat 7 cups water to boiling. Add soaked wheatberries; heat to boiling. Reduce heat to low; cover and simmer 2 hours or until wheatberries are tender; drain.
• Meanwhile, coarsely chop spinach. Dice tomato. Place dried tomato halves in small bowl; pour 1 cup boiling water over tomato halves. Let stand 5 minutes to soften; drain and chop.
• In medium bowl, with wire whisk or fork, mix olive oil, vinegar, salt, sugar, mustard, and pepper. Add raisins, diced tomato, chopped dried tomatoes, spinach, and wheatberries; toss to mix well.
• COUSCOUS SALAD WITH SPINACH: About 30 minutes before serving, prepare one 10-ounce package couscous (precooked semolina) as label directs, but do not add margarine or butter. Complete recipe as above in steps 3 and 4, substituting couscous for wheatberries.

WHEAT BERRY, GRILLED CORN AND SPINACH SALAD

Steps:

• In 2-quart saucepan, heat water, wheat berries and salt to a rolling boil over high heat. Reduce heat to low; cover and simmer 1 1/4 to 1 1/2 hours or until tender. Drain; rinse with cold water to cool. Drain well.
• Heat gas or charcoal grill. Place corn on grill over medium-high heat. Cover grill; cook 12 to 15 minutes, turning frequently, until tender. Cool slightly; cut corn from ears to measure about 2 cups.
• In large bowl, stir together wheat berries, corn, tomatoes, spinach and onion.
• In 1-cup measuring cup, mix vinegar, orange peel, orange juice, oil, honey, salt and red pepper with wire whisk. Stir into wheat berry mixture. Let stand 15 minutes before serving.

SUMMER WHEATBERRY SALAD

Steps:

• In a saucepan with a well-fitted lid, put the the wheatberries, water, salt and bayleaf.
• Bring to a boil and then simmer, partially covered until the wheateberries are pleasantly chewy, which may take an hour to an hour and a half.
• Remove the pan from the heat, discard the bayleaf, let the berries cool in the liquid.
• When cool, drain and put the wheatberries in a large bowl.
• Add the remaining salad ingredients.
• Make the vinaigrette by whisking all the ingredients together.
• Toss with the salad.
• Let sit for about 30 minutes at room temperature.
• To serve, arrange a handful of greens on each plate and top with a generous portion of the salad.

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 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.

INA GARTEN'S 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.