WHEAT BERRY SALAD WITH CRANBERRIES
Ellie Krieger's recipe from Food Network. It's the closest I can find to the wheatberry salad I've had from the deli at Whole Foods, which is to die for! This has tons of 5 star reviews on FN's website. Posting for safekeeping!
Provided by Raquel Grinnell
Categories Grains
Time 1h30m
Yield 6 , 6 serving(s)
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 nuts 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 SALAD
This hearty salad is bursting with harvest flavors and healthful omega-3s. The chewy wheat berries, sweet-tart dried cherries and crunchy walnuts make a winning combination.-Nancy Lange, Phoenix, Arizona
Provided by Taste of Home
Categories Lunch
Time 1h20m
Yield 6 servings.
Number Of Ingredients 11
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.
Nutrition Facts : Calories 323 calories, Fat 14g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 112mg sodium, Carbohydrate 45g carbohydrate (7g sugars, Fiber 7g fiber), Protein 8g protein.
WARM WHEATBERRY SALAD
Wheatberries -- whole, unprocessed wheat kernels -- are available at any health-food store and should be soaked overnight to facilitate cooking the next day. They contain oils that turn rancid quickly. Be sure to refrigerate them in an airtight container.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 8
Steps:
- Place wheatberries in a strainer and rinse under cold water. In a large pot, combine wheatberries with 2 1/2 quarts salted water, and cook until al dente, about 50 minutes. Drain, and set aside.
- Heat olive oil in a medium saute pan over medium heat. Add onions, and cook until translucent, about 3 minutes. Stir in mushrooms, and add white wine. Simmer until wine has evaporated, about 7 minutes. Add onions and mushrooms to wheatberries in a medium bowl. Toss with parsley and sage, and season with salt and pepper to taste; serve warm.
WHEAT SWEET SALAD
In Montana this is quite a common fruit salad at potlucks. I used red durham wheat. You can use any raw wheat that has been washed. Go to a bulk foods place where they have barrels of spices and different foods and you can dip a scoop in and sack. We definitely do not call it "wheatberries" here but perhaps that is the name in the store.The best part is that it is easy, makes a lot and is a crowd pleaser. I guarantee the bowl will be wiped clean.
Provided by Montana Heart Song
Categories Pineapple
Time 2h15m
Yield 16-20 serving(s)
Number Of Ingredients 6
Steps:
- In large saucepan, add wheat and 6 cups of water. Cook about 3 hours on low heat. Add one more cup of water if necessary Do not let wheat burn. The wheat will puff up and be very soft. Stir once in a while. Watch the water.
- Drain any remaining water in colandar. Rinse with cool water.
- In mixing bowl, mix cream cheese, instant vanilla pudding and crushed pineapple and juice. Beat on low speed until mixed.
- Add cool whip, and mix in low speed.
- Add cooked rinsed wheat, and fold into cream cheese mixture.
- Note: You can use Instant Pistashio Pudding or instant lemon pudding.
- You can also freeze this salad. A long keeper dish for the refrigerator too.
CRANBERRY-PECAN WHEAT BERRY SALAD
I love to experiment with different grains and wanted to give wheat berries a try. My whole family goes nuts for this salad, especially my mom. -Kristen Heigl, Staten Island, New York
Provided by Taste of Home
Categories Lunch Side Dishes
Time 1h30m
Yield 8 servings.
Number Of Ingredients 15
Steps:
- Cook wheat berries according to package directions; drain and cool. Meanwhile, combine the next 5 ingredients; add wheat berries. Whisk together dressing ingredients. Pour over salad; toss to coat. Serve at room temperature or chilled.
Nutrition Facts : Calories 298 calories, Fat 15g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 261mg sodium, Carbohydrate 39g carbohydrate (17g sugars, Fiber 6g fiber), Protein 5g protein.
WHEAT SALAD
I serve this creamy wheat and pineapple salad at Thanksgiving and Christmas dinner. It's a family favorite!
Provided by Melanie
Categories Desserts Specialty Dessert Recipes Dessert Salad Recipes
Time 10h
Yield 10
Number Of Ingredients 6
Steps:
- Soak wheat berries in a bowl of water for at least 5 hours or overnight. Drain and place in a slow cooker with enough water to cover by one inch. Cover, and cook on Low setting for 5 to 6 hours, until tender. Add more water if needed. When tender, drain, and rinse under cold water to chill.
- In a large bowl, stir together the cream cheese, pineapple and lemon juice. Stir in the dry pudding mix until smooth. Stir in the wheat berries until evenly coated. Fold in whipped topping just before serving. Refrigerate any leftovers.
Nutrition Facts : Calories 284 calories, Carbohydrate 37.7 g, Cholesterol 24.6 mg, Fat 13.9 g, Fiber 4.2 g, Protein 4.7 g, SaturatedFat 9.9 g, Sodium 213.2 mg, Sugar 18.8 g
WHEAT-BERRY SALAD
This vegetarian dish is refrigerated overnight so the flavors can develop.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 12
Steps:
- Cover wheat berries with cold water by 2 inches in a large saucepan. Cover; bring to a boil. Uncover; reduce heat, and simmer until tender, about 40 minutes. Drain; transfer to a serving bowl.
- Whisk together lemon juice, mustard, honey, salt, and pepper. Pour in oil in a slow, steady stream, whisking until emulsified. Drizzle over wheat berries; toss.
- Add fennel, cucumbers, celery, scallions, and parsley; toss. Cover; refrigerate 8 hours. Bring to 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.
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.
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.
WHEAT BERRY SALAD
Categories Salad Onion Side Vegetarian Quick & Easy Summer Vegan Dill Gourmet Sugar Conscious Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 side-dish servings
Number Of Ingredients 7
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.
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- 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, about 20 minutes.
- In a large bowl, combine the wheat berries, walnuts, celery, dried cherries, scallions, peppers, red onion, tomatoes, parsley, olive oil, and lemon juice. Season, to taste, with salt and pepper.
WHEAT BERRY-CRANBERRY SALAD RECIPE | MYRECIPES
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- Place the wheat berries in a medium bowl, and cover with water to 2 inches above wheat berries. Cover and let stand 8 hours. Drain.
- Place wheat berries and 1/2 teaspoon salt in a medium saucepan. Cover with water to 2 inches above wheat berries; bring to a boil. Cover, reduce heat, and cook 1 hour or until tender. Drain; cool to room temperature.
- Combine cranberries and maple syrup in a small saucepan over medium heat; bring to a boil. Cook for 4 minutes or until cranberries pop, stirring frequently. Transfer to a large bowl; cool 10 minutes.
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- Do ahead: Make the dressing by combining all dressing ingredients in a bowl, whisking to combine well, and keep covered/chilled until ready to use.
- In a large heavy pot, cook wheat berries according to package directions (bring to a boil in water that’s 2 inches above the wheat berries and boil uncovered for one hour, or to your desired level of tenderness.) Drain and cool. If desired, run it under cold water to help cool faster. Be sure to drain well.
- In a large bowl, combine the cooked wheat berries with apples, orange segments, cranberries, green onions, and baby kale. Toss well with prepared dressing. Season with additional salt and pepper, as needed. Sprinkle toasted pecans into the salad right before serving.
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- Place wheat berries and 1/2 teaspoon salt in a medium saucepan. Cover with water to 2 inches above wheat berries, and bring to a boil. Cover, reduce heat to medium-low, and simmer for 1 hour or until tender. Drain.
- Place pistachios on a baking sheet. Bake at 350° for 8 minutes, stirring once. Cool slightly, and chop.
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- In a large saucepan of salted boiling water, cook the wheat berries until tender, about 45 minutes. Drain well, then spread on a baking sheet to cool completely.
- Meanwhile, preheat the oven to 425°. In a large bowl, toss the kabocha, acorn squash and parsnips with 1/4 cup of the olive oil and season with salt and pepper. Spread on 2 large rimmed baking sheets and roast for about 25 minutes, until tender but not falling apart. Let cool completely.
- In a large bowl, whisk the shallot with the lemon juice, vinegar and the remaining 1/2 cup of olive oil. Season with salt and pepper. Add the wheat berries, squash, parsnips, kale, pomegranate seeds, cherries and persimmon (if using) and toss well. Season with salt and pepper and toss again. Scatter the feta and mint on top. Serve.
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- Fill a large pot with water and a 1 teaspoon kosher salt and wheatberries. Bring to a boil, cover and reduce heat to a low simmer for 1 hour, until wheatberries are tender enough to chew. Drain and set aside.
- Toss cubed squash with 3 tablespoons olive oil, 2 teaspoons brown sugar, 1/2 teaspoon cinnamon and 1/2 teaspoon salt.
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- Combine wheat berries and water in a steam jacketed kettle and bring to a boil. Reduce heat and simmer until water is completely absorbed, about 40 to 50 minutes. When done, wheat berries will be chewy but tender. Refrigerate at 40°F or below.
- Combine apples, squash, and canola oil. Add half of the ginger andhalf of the cinnamon. Reserve remaining ginger and cinnamon for step 6. Tosswell to coat.
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- To prepare the wheat berries, let them soak overnight. Then drain and rinse. Bring 4 cups of water to boil in a small pot. Add the salt and the wheat berries. Reduce the heat to a simmer and cook until the wheat berries are soft but still have some "bite." The time will vary depending on the age of your wheat berries and whether you fermented them (see below) but plan on 20-30 minutes. Drain. Set aside and let cool a little.See NOTE about fermentation.
- Combine all the vinaigrette ingredients in a small bowl and whisk together. Place all the vegetables and cooked wheat berries in a large mixing bowl (the wheat berries can be warm but not hot). Pour the vinaigrette over the salad and stir to combine. Refrigerate for at least 2 hours before serving or overnight. Can be served cold but we like it best at room temperature.
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- Drain and add to a large serving bowl. Add 2 tsp olive oil and a pinch of salt for added flavor (amounts as original recipe is written // adjust if altering batch size).
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- Add the kale to the wheat berries, cover and remove from the heat; let stand until the kale is wilted, 5 minutes. Drain well and add the wheat and kale to the squash. Add the vinegar and 2 tablespoons of the oil to the salad, season with salt and pepper and toss.
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