RICE, RED LENTIL, AND WHEAT BERRY SALAD
Provided by Food Network
Categories side-dish
Time 2h40m
Yield 4 to 6 main course servings
Number Of Ingredients 13
Steps:
- Soak the wheat berries overnight, or, as an alternative, place them in a saucepan half filled with water and boil them for 2 minutes, then remove them from the heat and let sit 1 hour. In either case, drain them, then refill the saucepan halfway with water and cook the wheat berries, partially covered, for 1 hour. When done, the wheat berries will be tender but slightly crunchy. Drain them thoroughly and let them cool.
- Bring 2 cups of water, the canola oil, and salt to a boil in a mediumsize saucepan. Stir in the lentils and rice and reduce the heat to low. Cover the pan and cook for 17 minutes, or until all the liquid is absorbed. Do not stir the mixture at all while it is cooking. Carefully spoon the mixture into a large bowl and let cool to room temperature.
- Meanwhile combine the dressing ingredients in a jar with a tightfitting lid and shake vigorously. Set aside.
- When the rice mixture is completely cooled, use a large spoon to break up any clumps that have formed. Carefully stir in the wheat berries, carrot, red pepper, and parsley. Pour the dressing on the salad and toss. Let marinate at least 20 minutes before serving. (Note The rice greedily soaks up the dressing, so if you want to make this salad 2 to 24 hours in advance, pour on only half the dressing at first, then add the remainder about 20 minutes before serving.)
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.
WHEAT BERRY AND WILD RICE SALAD
This is a very hearty grain salad that can be served as a side or eaten on its own as a light lunch. Sometimes I use a balsamic vinaigrette in place of the Italian dressing, depending on what I have made up.
Provided by drbecca26
Categories < 60 Mins
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Combine wheat berries and wild rice with 3 and 1/3 cups water in rice cooker and set to cook.
- Mix Italian dressing, honey mustard, basil and salt in small bowl and set aside.
- Combine cooked wheat berries and wild rice with cranberries and green onion. Toss with dressing mixture.
- Cover and chill at least 3 hours. Just before serving, stir in nuts.
Nutrition Facts : Calories 144.5, Fat 3.5, SaturatedFat 0.5, Sodium 318.3, Carbohydrate 28.6, Fiber 2.1, Sugar 14.7, Protein 2.1
WHEAT BERRY WALDORF SALAD
Based on a recipe from a package of Nature's Earthly Choice Red Winter Wheat Whole Grain Wheat Berries. The wheat berries can be cooked either on the stovetop (directions below) or in a rice cooker.
Provided by mersaydees
Categories Grains
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Add wheat berries and water to saucepan and bring the mixture to a boil, lower the heat and simmer covered until the wheat berries are tender but still chewy in texture, about 15 minutes. Set aside to cool.
- Toss cooled wheat berries and remaining ingredients together in bowl and serve.
WHEAT BERRY AND WILD RICE SALAD
Steps:
- In a medium saucepan, bring three cups of water to boil. Stir in wheat berries and salt and return to boil. Reduce heat, then cover and simmer for one hour or until tender. Drain and set aside. Cook rice according to package directions, forgoing butter, margarine, and salt. In a medium-size bowl, combine wheat berries, rice, cranberries, and green onion. In a separate bowl, stir together dressing, basil, and mustard. Pour dressing over rice salad and toss. Cover and chill for four to 24 hours. Just before serving, stir in nuts. Nutrients per serving: 151 calories, 2 g fat, 27 g carbohydrates, 3 g protein.
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#60-minutes-or-less #time-to-make #course #main-ingredient #preparation #salads #side-dishes #vegetarian #dietary #pasta-rice-and-grains
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