Wheat Berries With Onion And Curry Recipes

COCONUT-CURRY WHEAT BERRIES AND RICE

Steps:

• Soak the wheat berries overnight in enough water to cover by 1 inch. Drain. Combine the wheat berries with 1 3/4 cups water in a small saucepan; bring to a boil, adjust heat to medium-low, cover, and simmer until the wheat berries are tender but still toothsome, about 50 minutes. Let sit, covered, for 10 minutes. Drain off any excess water. (Wheat berries can be cooked and refrigerated up to 3 days in advance).
• Heat the oil in a medium saucepan over medium-high heat. Add the onion and cook, stirring frequently, until deep golden brown, about 8 minutes. Add the curry powder and cayenne and cook, stirring, until fragrant, about 30 seconds. Add the rice and 1/2 teaspoon salt and stir to coat. Pour in 1 cup water and the coconut milk; bring to a boil, lower heat to medium low, cover and simmer until most of the liquid is absorbed and the rice is tender, about 15 minutes. Uncover and add the cooked wheat berries and raisins (no need to stir). Cover again and let sit off the heat for 10 minutes.
• Stir in the cilantro, lemon juice and cashews. Serve warm.

WHEAT BERRIES WITH CHARRED ONIONS AND KALE

Steps:

• Combine wheat berries, 1 onion half, thyme sprigs, and 1 tablespoon salt in a large saucepan; add water to cover by 2". Bring to a boil; reduce heat to medium and simmer until wheat berries are just tender but still firm to the bite, about 35 minutes. Drain; discard onion and thyme. Place wheat berries in a large bowl; let cool.
• Cut remaining 3 onion halves crosswise into 1/2" slices. Heat 1 tablespoon oil in a large cast-iron or other heavy skillet over medium-high heat; add onions. Season lightly with salt and pepper. Cook, stirring occasionally, until onions are charred in spots, about 5 minutes. Transfer to bowl with wheat berries. Add 1 tablespoon oil to same skillet. Working in 3 batches, add kale and cook, tossing occasionally, sprinkling with salt and pepper, and adding oil as needed between batches, until charred in spots, about 1 minute per batch. Add to bowl. Drizzle with lemon juice and any remaining oil; toss to coat. Season to taste with salt and pepper.

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.