Crispy Wheatberry Salad Recipes

WHEATBERRY SALAD

Wheatberry Salad image

Provided by Ina Garten

Time 1h30m

Yield 6 servings

Number Of Ingredients 9

Ingredients

1 cup hard winter wheatberries
Kosher salt
1 cup finely diced red onion (1 onion)
6 tablespoons good olive oil, divided
2 tablespoons balsamic vinegar
3 scallions, minced, white and green parts
1/2 red bell pepper, small diced
1 carrot, small diced
1/2 teaspoon freshly ground black pepper

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.

CRISPY WHEATBERRY SALAD

Crispy Wheatberry Salad image

I also tried to copy this salad after trying it at the local grocery store. I think this is pretty close. Wheatberries can be found in any health food store.

Provided by Pam 5

Categories Grains

Time 1h20m

Yield 6-8 serving(s)

Number Of Ingredients 20

Ingredients

1 cup wheat berries
1 red pepper
1 yellow pepper
4 medium tomatoes
1/2 English cucumber
2 garlic cloves
1/2 large red onion
2 green onions
1 carrot
1/2 roasted red pepper (optional)
1/2 cup sunflower seeds
1/2 cup pine nuts
1 cup raisins
3 key limes, juice of
1 tablespoon sugar
balsamic vinegar
hot pepper sauce (as much heat as you want) or chili pepper flakes (as much heat as you want)
salt and pepper
2 tablespoons cilantro
olive oil

Steps:

Cook Wheat berry in simmering salted water for about 2 hours. (Will become tender, but still remain slightly chewy) (Alternatively can soak in cold water overnight, and reduce cooking time to 50 minutes) Drain.
While that's cooking, dice all the vegetables.
Mix items for juice together.
In a large bowl, add wheatberry, all the veggies, and top with juice. Add seeds and raisins. Add olive oil at the end, just enough to moisten salad.
Add more salt and pepper if needed.

Nutrition Facts : Calories 273.9, Fat 14.1, SaturatedFat 1.3, Sodium 17.8, Carbohydrate 36.8, Fiber 5, Sugar 22, Protein 6.9

SUMMER WHEATBERRY SALAD

Summer Wheatberry Salad image

This salad is healthy, hearty, and absolutely delicious. It gets better as it sits, so I try to make it the day before I serve it. Stores well. Makes a nice light summer meal, or a different accompaniment to BBQ, or maybe roasted meats. It also makes a great part of an all-vegetarian meal.

Provided by P48422

Categories Grains

Time 1h50m

Yield 6 serving(s)

Number Of Ingredients 17

Ingredients

1 cup soft wheatberries (any health food or natural food store will have them)
6 cups water (or vegetable stock)
1/2 teaspoon kosher salt
1 bay leaf
1/2 cup chopped artichoke heart
1/2 cup quartered cherry tomatoes
1/4 cup diced roasted red pepper
2 tablespoons capers, rinsed and chopped
3 tablespoons sliced scallions
1/4 cup toasted sliced almonds
2 tablespoons chopped fresh basil or 2 tablespoons cilantro
1 teaspoon finely minced garlic
2 tablespoons fresh lime juice (don't use bottled)
1 tablespoon white wine vinegar
1/4 cup extra virgin olive oil
salt and pepper
4 ounces mixed fresh greens

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.

SPICY WHEATBERRY SALAD

Spicy Wheatberry Salad image

The inspiration for this concoction came from a wonderful little soup and sandwich shop here in town. I actually measured and wrote down as I went along, I think I've got it perfect for our tastes.

Provided by katie in the UP

Categories Grains

Time 1h

Yield 8 serving(s)

Number Of Ingredients 9

Ingredients

1 1/2 cups wheatberries, cooked until chewy not mushy
8 green onions, chopped fine green and white parts
1 celery stock (I used the heart with leaves)
1/2 cup chopped red bell pepper (large)
1/4-1/2 cup olive oil
1/2 cup rice wine vinegar
1 teaspoon crushed red pepper flakes
1/2 cup raisins
1/2 cup peanuts

Steps:

During the last 2 or 3 minutes of cooking, add raisins.
Make sure all water is drained.
Combine the rest of the ingredients in a large bowl.
Stir and refrigerate to marry flavors.
Bring to room temp before serving.

Nutrition Facts : Calories 146.5, Fat 11.3, SaturatedFat 1.6, Sodium 5.6, Carbohydrate 10.4, Fiber 1.7, Sugar 6.5, Protein 3

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