GRILLED RED ONION
Steps:
- Preheat the grill or a grill pan.
- Peel the onion and slice it into 1/3-inch thick rounds. Brush the onion slices with oil and grill over medium heat, until the onions soften and get grill marks, about 6 minutes on each side. Season with salt and pepper, to taste.
Nutrition Facts : Calories 47 calorie, Fat 4 grams, SaturatedFat 0.5 grams, Sodium 1 milligrams, Carbohydrate 4 grams, Fiber 0.5 grams, Protein 0.3 grams
CRACKED WHEAT SALAD WITH GREEN OLIVES AND GOLDEN RAISINS
Steps:
- Place the wheat berries, a sprinkling of salt, and enough water to cover them by 2 inches in a 2-quart saucepan. Bring to a boil, reduce the heat, and simmer until the wheat berries are tender but not mushy, about 45 minutes. Drain and set aside. Meanwhile, place the bulgur in a large bowl and cover with 1 1/2 cups of steaming hot water. Let it sit about 15 minutes, stirring occasionally, until the water is absorbed and the bulgur is soft. (I always taste it; the bulgur shouldn't have any crunch or hard edges.) Add the cooked wheat berries to the bulgur.
- Whisk together the citrus zests, juices, olive oil, kosher salt, and crushed red pepper in a small bowl. Add the dressing to the grains and toss well. Add the parsley, mint, cilantro, olives, raisins, and celery hearts, and use a rubber spatula to combine enough to moisten all ingredients. Taste again for seasonings, adding additional salt, citrus juice, or olive oil as needed.
CRACKED WHEAT AND MINT SALAD
Steps:
- Combine boiling water and cracked wheat in a bowl; cover with plastic wrap. Let cool slightly, about 15 minutes. Refrigerate until ready to use.
- Stir chickpeas, olive oil, red bell pepper, feta cheese, red wine vinegar, olives, carrot, mint, white vinegar, and garlic into the soaked cracked wheat. Chill completely before serving, about 1 hour.
Nutrition Facts : Calories 354 calories, Carbohydrate 32.5 g, Cholesterol 12.6 mg, Fat 22.5 g, Fiber 5.6 g, Protein 8.2 g, SaturatedFat 4.8 g, Sodium 307.9 mg, Sugar 1.9 g
WHEAT BERRY SALAD WITH RED AND GREEN ONIONS
Categories Salad Onion Pepper Vegetable Side Picnic Vegetarian Bell Pepper Carrot Spring Summer Vegan Whole Wheat Bon Appétit Sugar Conscious Kidney Friendly Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 7
Steps:
- Bring large pot of salted water to boil. Add wheat berries, reduce heat to medium-low and simmer until tender, stirring occasionally, about 1 hour. Drain.
- Heat 2 tablespoons oil in heavy medium skillet over medium heat. Add red onion; sauté until tender, about 6 minutes. Remove from heat. Add 4 tablespoons oil, then vinegar; whisk to blend.
- Toss wheat berries, green onions, carrot and bell pepper in large bowl. Pour dressing over; toss to blend. Season to taste with salt and pepper. Cool completely. (Can be made 1 day ahead. Cover; chill.)
- *Available at natural foods stores.
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
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