WHEAT BERRY FARRO SALAD
Steps:
- Add wheat berries and farro the pot of rice cooker; add salt and water.
- Set rice cooker to grain setting and cook for 2 1/2 hours.
- Meanwhile, in a large saute pan, heat olive oil over medium heat.
- Add the onion and saute for 5 minutes or until translucent.
- In a large bowl, whisk together 1/4 cup olive oil, balsamic vinegar and House Seasoning.
- Add the onions, wheat berries, farro, carrots, bell pepper, green onions and parsley.
- Stir until combined.
- Allow salad to sit for 30 minutes.
- Before serving, check for seasoning and serve room temperature.
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 & FARRO SALAD
Steps:
- Place 3 cups of salted water in each of two large saucepans and bring them to a boil. Add the wheatberries to one saucepan, and the farro to the other and cook, uncovered, over low heat for approximately 45 minutes, or until they are soft. Drain and place them together in a large bowl.
- Meanwhile, 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 1/4 cup of olive oil, the balsamic vinegar, 1/2 teaspoon salt and 1/2 teaspoon pepper. Add the onions to the wheatberries and farro together with the scallions, red bell pepper, carrot and parsley and mix well.
- Allow the salad to sit for at least 30 minutes for the wheatberries and farro to absorb the sauce. Season to taste and serve at room temperature.
WHEAT BERRY SALAD WITH BUTTERNUT SQUASH AND PEPPERS
Provided by Guy Fieri
Categories side-dish
Time 1h45m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 375 degrees F.
- Place the wheat berries and 3 cups of boiling salted water in a saucepan over low heat and cook, uncovered, until they are soft, about 45 minutes. Drain.
- Place the squash, onion, red and yellow bell peppers and green pepper on a sheet tray and drizzle with olive oil. Sprinkle with salt and pepper and toss to combine. Lay out a piece of foil and add the garlic. Drizzle with oil and sprinkle with salt and pepper. Wrap the garlic in the foil and add to the sheet tray. Roast the vegetables until the peppers are lightly charred and the squash is tender and evenly browned, about 30 minutes, tossing halfway through for even cooking.
- Remove the vegetables from the oven and let stand until cool enough to handle. Finely dice the onion and peppers. Add to a large bowl with the squash and set aside.
- Add the garlic to a small bowl and mash it with a fork Stir in the vinegar and mustard and season with salt and pepper. Whisk in the olive oil.
- In a large bowl, combine the warm wheat berries, roasted vegetables and vinaigrette. Allow the salad to sit for at least 30 minutes for the wheat berries to absorb the dressing. Just before serving, add the currants and basil and season with salt and pepper. Serve at room temperature.
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 (OR FARRO) AND LIMA BEAN SALAD
I love wheat berries in salads and have been posting some recipes. I believe this one came from "Country Home Magazine" but I'm not sure as the name is no longer connected to it. This one I have not made, but will surely give it a try. It says whole spelt (farro) can be used in place of the wheat berries. Salad can be made up to three days ahead but toss with the mint and basil just before serving for the freshest herb flavor.
Provided by Garlic Chick
Categories Grains
Time 1h30m
Yield 8-10 , 8-10 serving(s)
Number Of Ingredients 15
Steps:
- Bring water and first 1/2 teaspoon salt to a boil in a large saucepan.
- Add the wheat berries or spelt; return to boiling.
- Reduce heat and simmer, covered 45 to 60 minutes or until tender and drain.
- Rinse with cold running water and drain again.
- Or - in a large saucepan soak spelt in water and 1/2 teaspoon salt in the refrigerator for 6 to 24 hours. Do not drain, bring to boiling, reduce heat and simmer, covered for 30 minutes or until tender.
- Transfer wheat berries or spelt to a large bowl.
- Add lemon juice, vinegar, garlic, 1 teaspoon salt and pepper - toss to combine and let stand 15 minutes.
- Stir in the cucumber, lima beans, tomato, sweet pepper, olive oil, mint and basil.
- Serve immediately or cover and chill for up to 3 days.
Nutrition Facts : Calories 270.8, Fat 14.6, SaturatedFat 2, Sodium 462.2, Carbohydrate 31.3, Fiber 5.9, Sugar 4.4, Protein 6.9
WHEAT BERRY AND TOMATO SALAD
Whole wheat berries lend themselves to both summer and winter dishes. Much of the flavor in this salad comes from the tangy juice of chopped tomatoes, almost like a marinade for the chewy wheat. The salad is all about texture, with crunchy celery (or cucumber) and soft feta contrasting with wheat.
Provided by Martha Rose Shulman
Categories dinner, lunch, one pot, salads and dressings, main course, side dish
Time 2h30m
Yield Serves six
Number Of Ingredients 12
Steps:
- Place the wheat berries and their soaking water in a large saucepan. Add salt to taste, and bring to a boil. Reduce the heat, cover and simmer one hour or until the grains are tender and beginning to splay. Turn off the heat, and allow the wheat berries to sit in the hot water for another 15 minutes. Drain.
- While the wheat berries are cooking, dice the tomatoes and place in a bowl. Sprinkle with salt, and add the sherry and balsamic vinegars. Toss together, and let sit for one hour.
- After you drain the wheat berries, toss with the tomatoes and juices. Allow to marinate together for one hour. Add the remaining ingredients, and toss together. Refrigerate until ready to serve, or serve at once.
Nutrition Facts : @context http, Calories 204, UnsaturatedFat 7 grams, Carbohydrate 25 grams, Fat 10 grams, Fiber 5 grams, Protein 6 grams, SaturatedFat 3 grams, Sodium 345 milligrams, Sugar 3 grams
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- To cook the farro: In a medium saucepan, combine the rinsed farro with at least three cups water (enough water to cover the farro by a couple of inches). Bring the water to a boil, then reduce heat to a gentle simmer. Cook, stirring occasionally, until the farro is tender to the bite but still pleasantly chewy (pearled farro will take around 15 minutes; unprocessed farro will take 25 to 40 minutes). Drain off the excess water and return the farro to the pot. Stir in 1/4 teaspoon salt and a little splash of the dressing. Set aside for just a few minutes to cool.
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