Curry Wheat Berry 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.

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.

CRANBERRY-PECAN WHEAT BERRY SALAD

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.

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 WITH CRANBERRIES

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.

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.

WHEAT BERRY SALAD

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.