Blue Dog Bakerys Wheat Berry Salad Recipes

Steps:

• In a large saucepan cover berries with water. Cook al dente. Drain.
• Cook limas al dente. Drain.
• Combine walnut oil, canola oil and vinegar. Add to warm berries and limas. Toss.
• Soften dried fruit by soaking in water, if needed. When bean mixture has cooled, add dried fruit, walnuts, celery and scallions. Toss. Season to taste with salt and 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.

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.

Steps:

• In a large saucepan, cover wheat berries with water. Add salt. Bring to a boil over high heat. Reduce heat, and simmer until tender but still chewy, about 1 hour. Drain. Cook lima beans according to package directions. Drain. Combine walnut oil, canola oil and vinegar. Add to warm berries and limas. Toss. Soften dried fruit by soaking in water, if needed. When bean mixture has cooled, add dried fruit, walnuts, celery and scallions. Toss. Taste, and season with salt and pepper as needed.

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.

Steps:

• Cook wheat berries in a 4-quart pot of boiling water (not salted), uncovered, until tender, 1 to 1 1/4 hours. Drain in a large sieve and rinse under cold water to cool, then drain well.
• Whisk together vinegar, salt, and pepper in a large bowl. Add oil in a slow stream, whisking until combined. Add wheat berries, onion, and dill and stir to coat well.