Curried Wheat Berry Salad Recipes

CURRY WHEAT BERRY SALAD

Steps:

• Rinse the wheat berries in cold water. Place the wheat berries in a pot and fill with water 2 inches above the wheat berries. Bring the water to a boil and then lower the heat so the water is at a low boil. Cook the wheat berries for 1 hour. They should soften and plump up. After the hour, drain, rinse and cool the wheat berries completely.
• Mix the wheat berries with the diced apples, onion, raisins, and parsley.
• Make the vinaigrette by whisking together the oil, vinegar, lemon juice, honey, curry powder and salt until combined.
• Pour the vinaigrette over the salad and toss until well coated.
• Sprinkle the toasted almonds just before serving.

CURRY WHEAT BERRY SALAD

Steps:

• Cover the wheat berries with water and soak overnight.
• The next day place the wheat berries with 8 cups water in a large saucepan.
• Bring to a boil, reduce heat and simmer for about 1 to 1 1/2 hours or until tender, uncovered.
• Drain and refrigerate until completely cooled.
• Heat 1 tablespoon of the oil and fry the onion 2 minutes until soft.
• Add the curry paste and cook 3 more minutes
• Remove from heat and allow to cool.
• Combine the wheat berries, curry onion mixture, nuts, red pepper, mozzarella and parsley in a bowl.
• Whisk together the remaining 2 tablespoons oil, salt and the white wine vinegar.
• Add to the wheat berry salad and mix together.
• Serve.

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.

CURRIED WHEAT BERRY SALAD

Steps:

• - Soak wheat berries overnight in water - Bring to a boil and boil vigorously for 2 minutes, then let simmer gently for 30 minutes - In a large bowl, mix together oil, vinegar, honey and curry powder - Add cooled wheat berries to bowl - Add in apple, cucumber, nuts and raisins - Combine 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.