Sesame Ginger Wheat Berry Salad Recipes

SESAME-WHEAT BERRY SALAD

Steps:

• In 2-quart saucepan, heat wheat berries and chicken broth to boiling over high heat; stir. Reduce heat to low; cover and simmer about 1 hour or until wheat is tender. Drain and cool to room temperature, about 20 minutes.
• Meanwhile, in small jar with tight-fitting lid, mix dressing ingredients. Cover; shake well.
• In medium bowl, mix remaining salad ingredients. Pour dressing over salad; toss to coat. If making ahead, add toasted sesame seed 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.

SESAME-GINGER VINAIGRETTE

Steps:

• Place sesame oil, rice vinegar, green onion, ginger, maple syrup, salt, and pepper in a screw-top jar. Cover and shake well to combine.

SESAME-GINGER WHEAT BERRY SALAD

Steps:

• In a saucepan, combine water and wheat berries. Bring to boiling, reduce heat. Simmer, covered, 45-60 min or until tender. Drain liquid. Stir in black beans, mango, carrots, chutney, vinegar, oil, and ginger. Season with salt. Serve with napa cabbage.

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.

WHEAT BERRY SALAD WITH ZING

Steps:

• In a medium saucepan combine water and wheat berries.
• Bring to a boil, reduce heat to a simmer.
• Cover and cook 50 minutes or until tender (like barley).
• Drain any remaining liquid.
• Stir in black beans, mango, orange, onion, carrot, pepper, chutney, vinegar, sesame oil and ginger.
• Toss well, salt to taste.
• Add avocado.
• Make a nest of cabbage on 4 plates.
• Fill with wheat berry mixture.
• Sprinkle with black sesame seeds.
• Serve at room temp or chilled.

SESAME-GINGER CUCUMBER SALAD

Steps:

• For dressing, mix first 7 ingredients. Trim ends and cut cucumbers crosswise into 3-in. sections. Cut sections into julienne strips., To serve, toss cucumbers with sesame seeds and dressing. Sprinkle with green onions.

GINGER-SESAME STEAMED VEGETABLE SALAD

Steps:

• In a small bowl, mix the first six ingredients., In a stockpot, place steamer insert or basket over 2 in. of water. Place green beans, broccoli and carrots in insert. Bring water to a boil. Reduce heat to maintain a simmer; steam vegetables, covered, 5-7 minutes or just until crisp-tender. Add spinach; cook, covered, 1-2 minutes longer or until spinach is wilted., Transfer vegetables to a large bowl. Add ginger mixture; toss to combine. Just before serving, sprinkle with peanuts, cilantro and julienned ginger.