WHEAT BERRY BOWL WITH SALMON AND MISO SAUCE
We love the way the creamy miso sauce coats the chewy, toothsome wheat berries in this Asian-inspired bowl. For a time saver, cook off a large batch of wheat berries, freeze it in re-sealable bags for up to 1 month and thaw and reheat as needed.
Provided by Food Network Kitchen
Categories main-dish
Time 1h10m
Yield 4 grain bowls (about 1 cup wheat berries each)
Number Of Ingredients 15
Steps:
- Cook the wheat berries: Bring a medium saucepan of water to a boil. Add the wheat berries, and cook until plump and tender, 35 to 40 minutes. Drain the wheat berries, and transfer them to a medium bowl. Toss with the sesame oil and 1/2 teaspoon salt. Serve warm or at room temperature. (The wheat berries can be cooked and refrigerated in an airtight container up to 2 days ahead. Microwave just enough to take the chill off, about 2 minutes, stirring about halfway through.)
- Make the miso sauce: While the wheat berries cook, whisk together the mayonnaise, miso, mirin, vinegar and 1 tablespoon water in a small bowl until smooth.
- Toast the sesame seeds: Swirl the sesame seeds in a medium nonstick skillet over medium heat until toasted and golden, about 3 minutes. Pour them into a small bowl.
- Cook the salmon: Season the salmon with salt. Add the oil to the skillet, set over medium-high heat and heat the oil until it just starts to smoke faintly. Arrange the salmon, skin-side down, in the skillet. As the salmon cooks you'll see the dark orange flesh turn a paler orange. Once the lighter color reaches about 2/3 up the side of each piece, turn the salmon over; continue to cook for about 1 minute more (for medium-rare) for thicker pieces, 30 seconds more for thinner pieces. As each piece finishes, remove it from the skillet and transfer it to a plate.
- Build the bowls: Evenly divide the wheat berries among 4 bowls. Make neat piles and/or rows of the cabbage, avocado and scallions. Top each with a piece of salmon and some miso sauce, a sprinkling of sesame and some seaweed-snack strips. Serve each bowl with a lemon wedge.
Nutrition Facts : Calories 540, Fat 24 grams, SaturatedFat 3.5 grams, Cholesterol 35 milligrams, Sodium 500 milligrams, Carbohydrate 61 grams, Fiber 15 grams, Protein 24 grams, Sugar 4 grams
WHEAT BERRY AND FARRO SALAD
Steps:
- Put the wheat berries in a medium saucepan, add 6 cups of water and salt and pepper. Bring to a boil, reduce heat and simmer until tender and chewy, about 1 hour, adding more water as needed. Drain any water that is left. Transfer the wheat berries to a large bowl.
- Put the farro in another medium saucepan and add enough water to cover by an inch and salt and pepper. Bring to a boil, reduce heat and simmer until tender, 25 to 40 minutes, adding more water if needed. Drain any water that is left. Transfer to the bowl with the wheat berries. (The grains can be made up to a day in advance and refrigerated.)
- While the grains cook, make the mustard vinaigrette. Whisk the vinegar, mustard, pomegranate molasses, salt and pepper to taste in a bowl. Whisking constantly, dribble in the 1/4 cup oil until the mixture is smooth and emulsified. Taste and season as necessary.
- Heat a large skillet over high heat. Add the remaining 1 tablespoon oil, and when it is almost smoking, add the tomatoes. Season with salt and pepper and cook, tossing once or twice, just until the tomatoes have a few dark spots, about 4 minutes. Remove from heat, cool and halve.
- Add the tomatoes, scallions and basil to the grains. Pour the vinaigrette around the sides of the bowl; toss and fold the salad together. Transfer to a platter and grate the goat cheese over top.
BREAKFAST WHEAT BERRIES
Wheat berries sweetened with honey and perfumed with rose water and spices make a delicious breakfast on their own or stirred into yogurt (that's the way I prefer to serve this). Whether you use farro, kamut, spelt or wheat berries (and whether you are cooking them for breakfast or for dinner) the trick here is to cook the grains for as long as it takes for them to really soften and to splay (that is, to burst at one end).
Provided by Martha Rose Shulman
Categories breakfast, brunch, quick, main course
Time 1h30m
Yield Serves 4 to 6
Number Of Ingredients 12
Steps:
- The night before, combine wheat berries, 1 quart of the water and salt and bring to a boil in a saucepan. Reduce heat, cover and simmer 1 hour. Remove from heat, stir in the honey, agave syrup or sugar, rose water, anise or fennel seeds, cinnamon, nutmeg and raisins or dried fruit. Cover and leave overnight (or for 5 to 6 hours).
- In the morning, add remaining cup of water to the wheat berries and bring to a simmer. Cook 30 to 45 minutes, stirring often, until berries are soft and splayed at one end. There should be some liquid surrounding the wheat berries (add more water if necessary). Taste and add more sweetener if desired.
- Serve on their own with some of the liquid in the saucepan (stir in some milk if desired), or spoon about 1/3 cup yogurt into bowls and top with a generous spoonful of the berries, with some of the sweet broth. Top with a handful of chopped nuts and a few pomegranate seeds if desired.
Nutrition Facts : @context http, Calories 170, UnsaturatedFat 0 grams, Carbohydrate 41 grams, Fat 1 gram, Fiber 5 grams, Protein 3 grams, SaturatedFat 0 grams, Sodium 591 milligrams, Sugar 17 grams
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