Asian Wheat Berry Salad Recipes

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ASIAN WHEAT BERRY SALAD



Asian Wheat Berry Salad image

Featuring a vibrant rainbow of colors and textures, this Asian Wheat Berry Salad is absolutely delicious! A great make-ahead salad.

Provided by Kimberly Killebrew

Categories     Side Dish

Time 2h45m

Number Of Ingredients 16

1 cup raw soft wheat berries
3/4 cup julienned carrots
3/4 cup shredded red cabbage
3/4 cup finely chopped celery
1/2 cup sliced green onions
1/3 cup chopped water chestnuts
For the vinaigrette:
3 tablespoons extra virgin olive oil
2 tablespoons toasted sesame oil
2 tablespoons hoisin sauce
Homemade Hoisin Sauce ((click for recipe))
2 tablespoons soy sauce
2 tablespoons rice vinegar
2 teaspoons honey
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper

Steps:

  • 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.

Nutrition Facts : Calories 378 kcal, Carbohydrate 38 g, Protein 8 g, Fat 18 g, SaturatedFat 3 g, Cholesterol 1 mg, Sodium 727 mg, Fiber 9 g, Sugar 8 g, ServingSize 1 serving

WHEAT BERRY SALAD



Wheat Berry Salad image

Provided by Ellie Krieger

Categories     side-dish

Time 1h38m

Yield 6 servings, serving size 3/4 cup

Number Of Ingredients 9

1 1/2 cups hard wheat berries
3/4 cup chopped walnuts
2 stalks celery, finely chopped
1/2 cup tart dried cherries, chopped
1 scallion, white and green parts, chopped
1/2 cup finely chopped parsley leaves
3 tablespoons olive oil
2 tablespoons lemon juice
Salt and freshly ground black pepper

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 SALAD



Wheat Berry Salad image

A local deli inspired me to attempt making this at home! A honey-lemon dressing complements the flavor and textures of this salad. Serve immediately or let stand in fridge for 12 hours to allow the flavors to meld.

Provided by honeybee75

Categories     Salad     Grains

Time 4h35m

Yield 6

Number Of Ingredients 12

1 cup wheat berries
4 cups water
2 carrots, diced
1 stalk celery, diced
¼ white onion, diced
¼ cup chopped fresh parsley
2 tablespoons lemon juice
1 tablespoon soy sauce
1 tablespoon tahini
1 tablespoon olive oil
1 tablespoon honey, or more to taste
salt to taste

Steps:

  • Place wheat berries in a pot and cover with water; soak for 3 to 6 hours.
  • Drain wheat berries and add 4 cups water; bring to a boil. Reduce heat and simmer until wheat berries are tender yet firm to the bite and water is absorbed, 1 to 2 hours. Remove pot from heat and cool.
  • Mix carrots, celery, onion, and parsley into wheat berries.
  • Whisk lemon juice, soy sauce, tahini, olive oil, honey, and salt together in a bowl until smooth; stir into wheat berries mixture.

Nutrition Facts : Calories 166.8 calories, Carbohydrate 30 g, Fat 4.2 g, Fiber 5.1 g, Protein 5.1 g, SaturatedFat 0.6 g, Sodium 180 mg, Sugar 4.7 g

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