Sesame Wheat Berry Salad Recipes

ASIAN WHEAT BERRY SALAD

Asian Wheat Berry Salad image

Featuring a vibrant rainbow of colors and textures, this Asian Wheat Berry Salad is absolutely delicious! A great make-ahead salad.

Provided by Kimberly Killebrew

Time 2h45m

Number Of Ingredients 16

Ingredients

1 cup raw soft wheat berries
3/4 cup julienned carrots
3/4 cup shredded red cabbage
3/4 cup finely chopped celery
1/2 cup sliced green onions
1/3 cup chopped water chestnuts
For the vinaigrette:
3 tablespoons extra virgin olive oil
2 tablespoons toasted sesame oil
2 tablespoons hoisin sauce
Homemade Hoisin Sauce ((click for recipe))
2 tablespoons soy sauce
2 tablespoons rice vinegar
2 teaspoons honey
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper

Steps:

To prepare the wheat berries, let them soak overnight. Then drain and rinse. Bring 4 cups of water to boil in a small pot. Add the salt and the wheat berries. Reduce the heat to a simmer and cook until the wheat berries are soft but still have some "bite." The time will vary depending on the age of your wheat berries and whether you fermented them (see below) but plan on 20-30 minutes. Drain. Set aside and let cool a little.See NOTE about fermentation.
Combine all the vinaigrette ingredients in a small bowl and whisk together. Place all the vegetables and cooked wheat berries in a large mixing bowl (the wheat berries can be warm but not hot). Pour the vinaigrette over the salad and stir to combine. Refrigerate for at least 2 hours before serving or overnight. Can be served cold but we like it best at room temperature.

Nutrition Facts : Calories 378 kcal, Carbohydrate 38 g, Protein 8 g, Fat 18 g, SaturatedFat 3 g, Cholesterol 1 mg, Sodium 727 mg, Fiber 9 g, Sugar 8 g, ServingSize 1 serving

SESAME-WHEAT BERRY SALAD

Sesame-Wheat Berry Salad image

Looking for a little different dish to pass? Give this a try!

Provided by Betty Crocker Kitchens

Categories Side Dish

Time 2h

Yield 8

Number Of Ingredients 13

Ingredients

1 cup uncooked wheat berries
2 1/2 cups chicken broth
1/2 cup chopped celery
1/2 cup chopped seeded cucumber
1/2 cup shredded carrot
4 medium green onions, sliced (1/4 cup)
2 tablespoons sesame seed, toasted
2 tablespoons sugar
2 tablespoons rice vinegar
1 tablespoon vegetable oil
1 1/2 teaspoons sesame oil
1 teaspoon Thai chili garlic paste
1/2 teaspoon reduced-sodium soy sauce

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.

Nutrition Facts : Calories 120, Carbohydrate 15 g, Cholesterol 0 mg, Fat 1, Fiber 2 g, Protein 3 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 360 mg, Sugar 4 g, TransFat 0 g

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