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
TOMATO GREEN BEAN SALAD WITH WHEAT BERRIES
Provided by Molly Yeh
Categories side-dish
Time 2h30m
Yield 6 to 8 servings
Number Of Ingredients 16
Steps:
- Place the wheat berries and 1 teaspoon salt in a medium saucepan. Add 5 cups of water and bring to a boil, then cover and reduce to a simmer. Cook, undisturbed, for 1 1/2 hours. Uncover and continue to cook until the water has evaporated and the wheat berries are softened with just a little bite to them, about 30 minutes more. Stir in the butter and a good amount of black pepper and set aside.
- Meanwhile, bring a medium pot of heavily salted water to a boil. Fill a medium bowl with ice water. Add the beans to the boiling water and cook until crisp-tender and bright green, 4 to 5 minutes. Use a slotted spoon to remove them from the hot water and immediately submerge them in the ice water to stop the cooking. Drain and set aside.
- Combine the honey, sherry vinegar, zest of 1 lime, juice of all the limes, 1 teaspoon salt and a good amount of black pepper in a small bowl. Slowly drizzle in the olive oil, whisking constantly, until emulsified. Add the tomatoes, garlic, jalapeno, onion, green beans, 1 teaspoon salt and a few grinds of black pepper and toss until well combined. Set aside for at least 30 minutes, or until the wheat berries are done cooking. Fold the basil and mint into the bowl.
- Spoon the wheat berries into the bottom of a serving bowl or platter, then use a slotted spoon to spoon the tomato mixture over the top. Sprinkle with a little more salt and serve with the juices left in the bowl, if desired.
WHEAT BERRY SALAD WITH TOMATOES AND ZUCCHINI
Make and share this Wheat Berry Salad With Tomatoes and Zucchini recipe from Food.com.
Provided by zeldaz51
Categories Grains
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Fill a pot with water, salt it, and bring to a boil. Add the wheat berries and cook, covered, about 1 hour until tender. Drain the wheat berries, rinse them unde cold water to cool, drain, and place in a bowl.
- Meanwhile, bring a small pot of water to a boil, salt it, add the zucchini and cook until tender-crisp, about 1 minute. Drain the zucchini, reserving the cooking water, and rinse the squash under running cool water. Drain again an add to wheat berries.
- Add the dried tomatoes to the reserved zucchini water and let stand about 10 minutes until soft. Drain and finely chop the tomatoes.
- Mix them with the fresh tomatoes and add the tomato mixture to the wheat berries.
- In a small bowl, whisk together the vinegar, oil, garlic, 1/4 teaspoons salt, and pepper. Pour the dressing over the wheat berry mixture and toss to coat. Cover and refrigerate for up to 3 days. Toss shredded basil in just before service.
Nutrition Facts : Calories 64.4, Fat 2.6, SaturatedFat 0.4, Sodium 77.7, Carbohydrate 9.5, Fiber 1.4, Sugar 7.6, Protein 1.5
FETA WHEAT-BERRY SALAD
Categories Salad Herb Olive Onion Side Feta Cucumber Bell Pepper Gourmet Sugar Conscious Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 4 to 6
Number Of Ingredients 12
Steps:
- In a kettle of boiling salted water cook the wheat berries for 1 hour, or until they are tender, and drain them. In a large bowl stir together the wheat berries, the Feta, the onion, the cucumber, the oil, the roasted pepper, the minced herbs, the lemon juice, the vinegar, the olives, the cumin, the garlic, the red pepper flakes, and salt to taste and garnish the salad with the herb sprigs.
BLACK BEAN, EDAMAME AND WHEAT BERRY SALAD
Make and share this Black Bean, Edamame and Wheat Berry Salad recipe from Food.com.
Provided by Chris from Kansas
Categories Black Beans
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Combine water and wheat berries in saucepan. Bring to boil. Reduce heat,cover and simmer for 55 minutes or until tender.
- Place in strainer and run cool water over.
- Combine with rest of ingredients and refrigerate.
WHEAT BERRY AND BARLEY SALAD WITH SMOKED MOZZARELLA
Categories Salad Cheese Tomato Vegetable Vegetarian High Fiber Summer Gourmet
Yield Serves 6 as a main course or 8 to 10 as a side dish
Number Of Ingredients 12
Steps:
- Into a kettle of salted boiling water stir wheat berries and cook at a slow boil 30 minutes. Stir in barley and cook grains at a slow boil
- 40 minutes
- While grains are cooking, in a large bowl stir together onion, garlic paste, vinegar, and oil.
- Drain grains well and add to onion mixture. Toss mixture well and cool. Add scallions, corn, mozzarella, tomatoes, chives, and salt and pepper to taste and toss well. Salad may be made 1 day ahead and chilled, covered. Bring salad to room temperature before serving. Serve salad with parsley salad.
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
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WHEAT BERRY SALAD WITH CHARRED TOMATO - FAMILYSTYLE FOOD
From familystylefood.com
Reviews 4Category SaladCuisine MediterraneanTotal Time 1 hr 15 mins
- Soak the wheat berries in enough water to cover, either overnight or before you go out for the day. If using farro, you can skip this step.
- Bring 3 quarts water and 2 teaspoons salt to a boil in a saucepan. Add the drained wheat berries. Simmer for about an hour, or until the wheat berries are plump and al dente when you test one. If they seem too firm, cook up to an additional 15-30 minutes, keeping in mind that when fully cooked they will retain a small bit of “chew”. If cooking farro, boil 20-25 minutes until tender.
- Drain all but a small amount of water (1 or 2 tablespoons) from the wheat berries. Put the hot wheat berries back in the pan and stir in the garlic, smoked paprika, harissa or chili and 3 tablespoons of olive oil.
- If using fresh tomatoes, char them directly over a gas flame on your stovetop or under a hot broiler. Turn them with tongs until their skins are blackened and blistered. Chop into rough pieces and add them (or the canned tomatoes) to the wheat berries.
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