Spring Wheat Berry Salad Recipes

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.

SPRING WHEAT BERRY SALAD

Steps:

• Place wheat berries in a large bowl; add 7 to 8 cups water. Let wheat berries soak overnight; drain.
• In a large pot, bring 7 cups water to a boil over high heat. Add soaked wheat berries and reduce heat to a simmer. Cook until wheat berries are plump, about 55 minutes. Drain and cool.
• Bring a medium pot of water to a boil. Prepare an ice-water bath; set aside. Add peas to boiling water and cook until crisp-tender, about 3 minutes. Transfer to ice-water bath to cool. Remove from water bath and set aside.
• Add fava beans to boiling water and cook until crisp-tender, about 1 minute. Transfer to ice-water bath to cool; drain. Peel fava beans and set aside.
• In a large bowl, toss together wheat berries, peas, fava beans, turnips, pea shoots, greens, chervil, mint, and lemon zest. Drizzle with lemon juice and olive oil; season with salt and pepper. Toss to combine.

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.

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

Steps:

• Cover wheat berries with cold water by 2 inches in a large saucepan. Cover; bring to a boil. Uncover; reduce heat, and simmer until tender, about 40 minutes. Drain; transfer to a serving bowl.
• Whisk together lemon juice, mustard, honey, salt, and pepper. Pour in oil in a slow, steady stream, whisking until emulsified. Drizzle over wheat berries; toss.
• Add fennel, cucumbers, celery, scallions, and parsley; toss. Cover; refrigerate 8 hours. Bring to room temperature.

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.

WHEAT BERRY SALAD

Steps:

• In 3-quart saucepan, soak wheat berries in water 30 minutes.
• Heat berries and water to boiling over high heat. Reduce heat to low; partially cover and simmer 55 to 60 minutes or until wheat berries are tender. Drain; rinse with cold water.
• In small bowl, mix dressing ingredients until well blended.
• In large serving bowl, toss wheat berries, salad ingredients and dressing. Cover; refrigerate at least 1 hour before serving.

SUMMER WHEATBERRY SALAD

Steps:

• In a saucepan with a well-fitted lid, put the the wheatberries, water, salt and bayleaf.
• Bring to a boil and then simmer, partially covered until the wheateberries are pleasantly chewy, which may take an hour to an hour and a half.
• Remove the pan from the heat, discard the bayleaf, let the berries cool in the liquid.
• When cool, drain and put the wheatberries in a large bowl.
• Add the remaining salad ingredients.
• Make the vinaigrette by whisking all the ingredients together.
• Toss with the salad.
• Let sit for about 30 minutes at room temperature.
• To serve, arrange a handful of greens on each plate and top with a generous portion of the salad.