Italian Wheat Berry Salad Recipes

ITALIAN WHEAT BERRY SALAD

Steps:

• In 2-quart saucepan, heat water and wheat berries to boiling; reduce heat to low. Cover; simmer 60 to 70 minutes or until wheat berries are tender but still chewy. Drain.
• In small bowl, stir all dressing ingredients with whisk until blended. In medium bowl, toss wheat berries, tomatoes, sun-dried tomatoes and chopped basil. Pour dressing over mixture and mix well. Cover; refrigerate 1 to 3 hours to blend flavors.
• Divide salad evenly among 4 plates or bowls. Top each serving with 1 tablespoon cheese. Garnish with basil sprigs.

ITALIAN WHEAT BERRY SALAD

Steps:

• Combine wheat berries with roasted peppers, garbanzo beans and basil. Season with salt and pepper. Dress with lemon, red wine vinegar, olive oil and dried oregano. Toss to combine and let refrigerate for an hour before serving. Taste for salt and pepper and adjust.

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.

WHEAT-BERRY SALAD

Steps:

• Place the wheat berries or spelt in a sieve and rinse until the water runs clear. Place in a bowl with 2 cups of the water. Let stand for 8 hours or overnight. Drain.
• Place the remaining 1 1/2 cups water and broth in a medium saucepan and bring to a boil over high heat. Add the wheat berries or spelt and return to a boil. Reduce the heat to low, cover, and simmer for 45 minutes, or until tender, adding the broccoli during the last 5 minutes. Drain and place in a large bowl.
• Meanwhile, heat the oil in a skillet over medium-high heat. Add the garlic and herb and cook, stirring, for 1 minute. Add the tomatoes, corn, salt, and pepper and cook, stirring frequently, for 3 minutes, or until the tomatoes begin to collapse. Serve over the wheat berries or spelt.