Curried Wheatberry Salad Recipes

CURRY WHEAT BERRY SALAD

Steps:

• Rinse the wheat berries in cold water. Place the wheat berries in a pot and fill with water 2 inches above the wheat berries. Bring the water to a boil and then lower the heat so the water is at a low boil. Cook the wheat berries for 1 hour. They should soften and plump up. After the hour, drain, rinse and cool the wheat berries completely.
• Mix the wheat berries with the diced apples, onion, raisins, and parsley.
• Make the vinaigrette by whisking together the oil, vinegar, lemon juice, honey, curry powder and salt until combined.
• Pour the vinaigrette over the salad and toss until well coated.
• Sprinkle the toasted almonds just before serving.

CURRY WHEAT BERRY SALAD

Steps:

• Cover the wheat berries with water and soak overnight.
• The next day place the wheat berries with 8 cups water in a large saucepan.
• Bring to a boil, reduce heat and simmer for about 1 to 1 1/2 hours or until tender, uncovered.
• Drain and refrigerate until completely cooled.
• Heat 1 tablespoon of the oil and fry the onion 2 minutes until soft.
• Add the curry paste and cook 3 more minutes
• Remove from heat and allow to cool.
• Combine the wheat berries, curry onion mixture, nuts, red pepper, mozzarella and parsley in a bowl.
• Whisk together the remaining 2 tablespoons oil, salt and the white wine vinegar.
• Add to the wheat berry salad and mix together.
• Serve.

WHEAT BERRY SALAD

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.

WHEATBERRY SALAD WITH DRIED CRANBERRIES AND GOAT CHEESE

Steps:

• Place the wheatberries and their soaking water in a large pot. 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 wheatberries to sit in the hot water for another 15 minutes. Drain and chill.
• Prepare the vinaigrette. Place all vinaigrette ingredients except oil in food processor or blender. Blend until smooth, then slowly add in oil to emulsify.
• Sauté the onion, carrot and celery with the olive oil in a sauté pan. When vegetables are soft, remove from the heat and mix with cooked wheatberries. Add dried cranberries and toss with dressing. Season with salt and pepper to taste. Place in serving dish and crumble goat cheese on top.

CURRIED WHEAT BERRY SALAD

Steps:

• Place wheat berries in a large container and cover with several inches of cool water; let stand 8 hours to overnight. Drain.
• Bring 6 cups water and wheat berries to a boil in a saucepan; add 1 teaspoon olive oil and salt. Reduce heat to medium-low, cover, and simmer until the wheat berries are tender and have split open, 45 minutes to 1 hour. Drain and rinse wheat berries with cold water.
• Whisk 1/3 cup olive oil, curry powder, parsley, red pepper flakes together in a bowl until dressing is evenly mixed.
• Combine wheat berries, chickpeas, sunflower seeds, and raisins in a bowl. Drizzle dressing over wheat berry mixture; toss to coat and season with salt.

INA GARTEN'S 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.

CURRIED WHEAT BERRY SALAD

Steps:

• Place wheat berries in a large container and cover with several inches of cool water; let stand 8 hours to overnight. Drain.
• Bring 6 cups water and wheat berries to a boil in a saucepan; add 1 teaspoon olive oil and salt. Reduce heat to medium-low, cover, and simmer until the wheat berries are tender and have split open, 45 minutes to 1 hour. Drain and rinse wheat berries with cold water.
• Whisk 1/3 cup olive oil, curry powder, parsley, red pepper flakes together in a bowl until dressing is evenly mixed.
• Combine wheat berries, chickpeas, sunflower seeds, and raisins in a bowl. Drizzle dressing over wheat berry mixture; toss to coat and season with salt.