Warm Wheatberry Salad Recipes

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WARM WHEAT BERRY AND MUSHROOM SALAD



Warm Wheat Berry and Mushroom Salad image

Provided by Anne Burrell

Time 1h30m

Yield 4 servings

Number Of Ingredients 14

2 cups wheat berries
3 bay leaves
1 bundle fresh thyme
Kosher salt
4 ounces slab bacon, cut into lardons
Extra-virgin olive oil
1 red onion, cut into 1/4-inch dice
Pinch crushed red pepper
1 sprig fresh rosemary, leaves picked and finely chopped
2 cloves garlic, smashed and finely chopped
1 1/2 pounds assorted mushrooms, sliced (shiitake, cremini or oyster work well)
1/2 cup dry white wine
1/2 cup chicken stock
1 bunch fresh Italian parsley, finely chopped

Steps:

  • Put the wheat berries in a medium saucepan and toss in the bay leaf and thyme bundle. Fill the pan with water and season abundantly with salt. Bring the water to a boil and reduce to a simmer. Simmer the wheat berries until they are soft, 1 hour. Drain the wheat berries and reserve.
  • In a large straight-sided saute pan, render the bacon until almost crispy. Add a few drops of olive oil and add the onions. Season the onions with salt, a pinch of crushed red pepper and the rosemary. Bring the pan to a medium heat and cook the onions for 6 to 7 minutes. Add the garlic and cook 2 to 3 minutes longer.
  • Add the mushrooms and stir to coat with the oil. Season the mushrooms with salt and cook them for 5 to 6 minutes. Add the wine and cook until the wine has reduced by half. Toss in the wheat berries and the chicken stock. Cook until the stock has reduced almost all the way but the salad is not dry.
  • Stir in the parsley and serve warm or at room temperature.

WHEAT BERRY SALAD



Wheat Berry Salad image

This hearty salad is bursting with harvest flavors and healthful omega-3s. The chewy wheat berries, sweet-tart dried cherries and crunchy walnuts make a winning combination.-Nancy Lange, Phoenix, Arizona

Provided by Taste of Home

Categories     Lunch

Time 1h20m

Yield 6 servings.

Number Of Ingredients 11

1-1/2 cups wheat berries
2 celery ribs, finely chopped
1/2 cup dried cherries, chopped
1/2 cup chopped walnuts, toasted
1/4 cup minced fresh parsley
1 green onion, chopped
3 tablespoons olive oil
2 tablespoons lemon juice
1/4 teaspoon salt
1/4 teaspoon pepper
Mixed salad greens, optional

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.

Nutrition Facts : Calories 323 calories, Fat 14g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 112mg sodium, Carbohydrate 45g carbohydrate (7g sugars, Fiber 7g fiber), Protein 8g protein.

ITALIAN WHEAT BERRY SALAD



Italian Wheat Berry Salad image

If you aren't familiar with wheat berry, it's a healthy whole-grain that pairs great with most salad ingredients. This recipe is Italian-inspired, topped with tomatoes, basil and fresh feta!

Provided by By Betty Crocker Kitchens

Categories     Lunch

Time 2h30m

Yield 4

Number Of Ingredients 15

3 1/2 cups water
1 cup uncooked wheat berries
2 large tomatoes, chopped (2 cups)
1/4 cup chopped dry-pack sun-dried tomatoes
2 tablespoons coarsely chopped fresh basil leaves
1/4 cup crumbled reduced-fat feta cheese (1 oz)
Fresh basil sprigs, if desired
2 tablespoons low-sodium vegetable juice
2 tablespoons red wine vinegar
1 tablespoon olive oil
1 clove garlic, finely chopped
1 teaspoon finely chopped shallot
1/4 teaspoon Italian seasoning
1/4 teaspoon salt
1/4 teaspoon pepper

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.

Nutrition Facts : Calories 240, Carbohydrate 39 g, Cholesterol 0 mg, Fat 1, Fiber 7 g, Protein 9 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 320 mg, Sugar 4 g, TransFat 0 g

WHEATBERRY SALAD



Wheatberry Salad image

Provided by Ina Garten

Categories     side-dish

Time 1h30m

Yield 6 servings

Number Of Ingredients 9

1 cup hard winter wheatberries
Kosher salt
1 cup finely diced red onion (1 onion)
6 tablespoons good olive oil, divided
2 tablespoons balsamic vinegar
3 scallions, minced, white and green parts
1/2 red bell pepper, small diced
1 carrot, small diced
1/2 teaspoon freshly ground black pepper

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.

WARM WHEATBERRY SALAD



Warm Wheatberry Salad image

Wheatberries -- whole, unprocessed wheat kernels -- are available at any health-food store and should be soaked overnight to facilitate cooking the next day. They contain oils that turn rancid quickly. Be sure to refrigerate them in an airtight container.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 8

1 cup wheatberries
Coarse salt and freshly ground pepper
2 tablespoons olive oil
1/2 cup yellow onion, chopped
1 cup sliced white button mushrooms
1/2 cup dry white wine
2 teaspoons coarsely chopped fresh flat-leaf parsley
2 teaspoons coarsely chopped fresh sage

Steps:

  • Place wheatberries in a strainer and rinse under cold water. In a large pot, combine wheatberries with 2 1/2 quarts salted water, and cook until al dente, about 50 minutes. Drain, and set aside.
  • Heat olive oil in a medium saute pan over medium heat. Add onions, and cook until translucent, about 3 minutes. Stir in mushrooms, and add white wine. Simmer until wine has evaporated, about 7 minutes. Add onions and mushrooms to wheatberries in a medium bowl. Toss with parsley and sage, and season with salt and pepper to taste; serve warm.

INA GARTEN'S WHEATBERRY SALAD



Ina Garten's Wheatberry Salad image

Make and share this Ina Garten's Wheatberry Salad recipe from Food.com.

Provided by DebS 2

Categories     < 60 Mins

Time 50m

Yield 6 serving(s)

Number Of Ingredients 9

1 cup wheatberries, hard winter
1 teaspoon kosher salt
1 cup red onion, finely diced
6 tablespoons olive oil, divided
2 tablespoons balsamic vinegar
3 scallions, minced, white and green parts
1/2 red bell pepper, small diced
1 carrot, small diced
1/2 teaspoon fresh ground black pepper

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.

Nutrition Facts : Calories 140.1, Fat 13.6, SaturatedFat 1.9, Sodium 300.2, Carbohydrate 4.9, Fiber 1.1, Sugar 2.2, Protein 0.6

WHEAT-BERRY SALAD



Wheat-Berry Salad image

This vegetarian dish is refrigerated overnight so the flavors can develop.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 12

1 1/2 cups wheat berries or pearl barley
1/2 cup fresh lemon juice
2 tablespoons Dijon mustard
2 tablespoons honey
4 teaspoons coarse salt
1/4 teaspoon freshly ground pepper
1/2 cup extra-virgin olive oil
1 small fennel bulb, cut into 1/4-inch dice
4 medium cucumbers, peeled, seeded, and cut into 1/4-inch dice
2 celery stalks, cut into 1/4-inch dice
6 scallions, thinly sliced (about 1 cup)
1/3 cup chopped fresh flat-leaf parsley

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.

WARM WHEATBERRY SALAD



Warm Wheatberry Salad image

Make and share this Warm Wheatberry Salad recipe from Food.com.

Provided by Dulcet Kitchen

Categories     Grains

Time 1h8m

Yield 5 serving(s)

Number Of Ingredients 8

1 cup wheatberries
1 tablespoon extra-virgin olive oil
1/2 cup onion
1 cup mushroom, sliced
3/4 cup white wine
2 teaspoons coarsely chopped parsley
1 tablespoon red wine vinegar (optional)
salt, to taste

Steps:

  • Cook wheatberries: rinse wheatberries in cold water, then boil them in a large pot with approx 2.5 quarts of water for 60 minutes, or until al dente, then strain.
  • Once wheatberries are nearly cooked, heat olive oil in a separate pan and cook onion until translucent; about 3 minute.
  • Stir in mushrooms and white wine. Simmer for 10 minutes.
  • In a bowl toss cooked, drained wheatberries with mushroom mixture and mix in the parsley, salt (to taste), and red wine vingear (optional).

Nutrition Facts : Calories 63.1, Fat 2.8, SaturatedFat 0.4, Sodium 3.3, Carbohydrate 3, Fiber 0.4, Sugar 1.3, Protein 0.6

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