Wheat Berry Salad With Grilled Tofu Recipes

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WHEAT BERRY SALAD



Wheat Berry Salad image

Provided by Ellie Krieger

Categories     side-dish

Time 1h38m

Yield 6 servings, serving size 3/4 cup

Number Of Ingredients 9

1 1/2 cups hard wheat berries
3/4 cup chopped walnuts
2 stalks celery, finely chopped
1/2 cup tart dried cherries, chopped
1 scallion, white and green parts, chopped
1/2 cup finely chopped parsley leaves
3 tablespoons olive oil
2 tablespoons lemon juice
Salt and freshly ground black pepper

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.

WHEAT-BERRY SALAD WITH GRILLED TOFU



Wheat-Berry Salad with Grilled Tofu image

Categories     Leafy Green     Herb     Mustard     Olive     Onion     Pepper     Soy     Tomato     Vegetable     Quick & Easy     Backyard BBQ     Spring     Summer     Grill/Barbecue     Gourmet

Yield Makes 4 servings

Number Of Ingredients 26

For vinaigrette
1/2 pounds tomatoes, chopped
1/4 cup red-wine vinegar
1 tablespoon balsamic vinegar
2 teaspoons Dijon mustard
2 teaspoons sugar
1 teaspoon salt
1/4 teaspoon black pepper
1/2 cup extra-virgin olive oil
For marinated tofu
1 (14-ounce) block extra-firm tofu, cut crosswise into 4 thick slices
1 cup reserved tomato vinaigrette
1 tablespoon soy sauce
For wheat berries
1 cup wheat berries (whole-grain wheat)
1/2 teaspoon salt
For salad
1/2 pound cherry tomatoes (about 14)
4 yellow bell peppers (1 1/2 pounds)
3 celery ribs, halved lengthwise and thinly sliced
3 scallions, halved lengthwise and thinly sliced
1/2 cup pitted brine-cured black olives, such as Kalamata, halved
1 head Boston lettuce, torn into bite-size pieces (6 cups)
1 cup torn fresh mint leaves
Special Equipment
2 (12-inch) wooden skewers, soaked in water for 30 minutes

Steps:

  • Make vinaigrette:
  • Purée all vinaigrette ingredients in a blender. Reserve 1 cup vinaigrette for marinating tofu.
  • Marinate tofu:
  • Combine reserved vinaigrette and soy sauce in a sealable plastic bag. Add tofu, seal bag, and turn to coat. Marinate, chilled, turning bag over occasionally, at least 30 minutes and up to 1 day. Bring to room temperature, about 30 minutes, before grilling.
  • Cook wheat berries:
  • Simmer wheat berries in unsalted water in a 2- to 3-quart saucepan, partially covered, until tender but still chewy, 1 1/4 to 1 1/2 hours. Drain, then return to pan and stir in salt. Cool to room temperature.
  • Grill peppers, tomatoes, and tofu:
  • Prepare grill for direct-heat cooking over hot charcoal.
  • Pour off marinade from tofu and pat dry, then transfer to a plate.
  • Thread tomatoes 1/4 inch apart onto skewers.
  • Oil grill rack and grill bell peppers, covered only if using a gas grill, turning occasionally with tongs, until skins are blackened, 10 to 12 minutes. Transfer to a bowl, then cover and let steam 10 minutes.
  • Grill tomatoes, covered only if using a gas grill, turning over once, until blistered and softened, 3 to 4 minutes.
  • Oil grill rack well, then grill tofu, covered only if using a gas grill, until grill marks appear, about 3 minutes. Loosen tofu with a metal spatula, then turn over and grill until heated through and grill marks appear, about 3 minutes more. Transfer to a clean plate and cover.
  • Assemble salad: Stir together tomatoes, celery, scallions, olives, wheat berries, and 1/2 cup vinaigrette. Let stand, uncovered, 15 minutes.
  • Peel and seed peppers, then cut into 1-inch-wide strips. Stir into wheat-berry mixture.
  • Halve pieces of tofu diagonally (for a total of 8 triangles).
  • Toss lettuce and mint on a platter, then top with wheat-berry mixture and tofu. Drizzle with some vinaigrette; serve remainder on the side.

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.

WHEAT BERRY AND TOMATO SALAD



Wheat Berry and Tomato Salad image

Whole wheat berries lend themselves to both summer and winter dishes. Much of the flavor in this salad comes from the tangy juice of chopped tomatoes, almost like a marinade for the chewy wheat. The salad is all about texture, with crunchy celery (or cucumber) and soft feta contrasting with wheat.

Provided by Martha Rose Shulman

Categories     dinner, lunch, one pot, salads and dressings, main course, side dish

Time 2h30m

Yield Serves six

Number Of Ingredients 12

1 cup farro or wheat berries, rinsed, soaked for several hours or overnight in 1 quart water
Salt
freshly ground pepper
1 1/2 to 2 cups diced tomatoes
1 tablespoon sherry vinegar
1 teaspoon balsamic vinegar
1 cup diced celery or cucumber, or a combination
3 tablespoons freshly squeezed lemon juice (more to taste)
3 tablespoons extra virgin olive oil
2 ounces feta, crumbled (about 1/2 cup)
1 to 2 tablespoons chopped fresh mint
3 tablespoons chopped fresh parsley

Steps:

  • Place the wheat berries and their soaking water in a large saucepan. Add salt to taste, and bring to a boil. Reduce the heat, cover and simmer one hour or until the grains are tender and beginning to splay. Turn off the heat, and allow the wheat berries to sit in the hot water for another 15 minutes. Drain.
  • While the wheat berries are cooking, dice the tomatoes and place in a bowl. Sprinkle with salt, and add the sherry and balsamic vinegars. Toss together, and let sit for one hour.
  • After you drain the wheat berries, toss with the tomatoes and juices. Allow to marinate together for one hour. Add the remaining ingredients, and toss together. Refrigerate until ready to serve, or serve at once.

Nutrition Facts : @context http, Calories 204, UnsaturatedFat 7 grams, Carbohydrate 25 grams, Fat 10 grams, Fiber 5 grams, Protein 6 grams, SaturatedFat 3 grams, Sodium 345 milligrams, Sugar 3 grams

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.

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.

WHEAT BERRY TABBOULEH SALAD



Wheat Berry Tabbouleh Salad image

Make and share this Wheat Berry Tabbouleh Salad recipe from Food.com.

Provided by palousebrand

Categories     < 60 Mins

Time 1h

Yield 6 serving(s)

Number Of Ingredients 13

1 cup water
1/2 cup hard red wheat
1 fresh lemon, juice of
2 bunches of fresh flat leaf parsley, washed and dried and chopped
1 large bunch mint, washed and dried
2 scallions
3 medium tomatoes, diced
1 small cucumber, diced
4 tablespoons of extra-virgin olive oil, divided
1/2 teaspoon kosher salt
1/4 teaspoon ground allspice
1/4 teaspoon cinnamon
1/4 teaspoon ground black pepper

Steps:

  • Place water in large bowl.
  • Add wheat and allow to soak until the liquid is absorbed and wheat is tender, approximately 1 hour.
  • Thoroughly drain and pat dry.
  • Spread drained wheat berries thinly on a baking or cookie sheet and place in oven at 200° until very dry, usually about 1 hour until dry enough to crack easily in a Roller Flaker Mill until moderately fine - the consistency of cracked wheat.
  • Sift out the smallest flour-like bits (they will form a paste you don't want in your recipe).
  • Bring 1 cup water to a boil, add 1/2 cup Bulgur Wheat and boil for 5-10 minutes.
  • When bulgur is done, drain off any excess water and place in a large bowl. Add 2 tablespoons of the olive oil, 1 tablespoons lemon juice, and salt. Toss to coat the grain.
  • Add herbs and vegetables, reserving ½ of the diced tomatoes and toss.
  • Add 2 more tablespoons olive oil, 1 more tablespoons lemon juice, allspice, cinnamon and pepper. Toss again, taste and adjust seasonings to taste.
  • Garnish with remaining diced tomatoes and a few whole mint leaves.
  • Serve immediately over gem lettuce for a salad, or serve with crackers, cucumber slices, fresh bread or pita chips for hors d oeuvres.

SPRING WHEAT BERRY SALAD



Spring Wheat Berry Salad image

This fresh spring salad is loaded with healthy fava beans (a good source of dietary fiber and protein), baby turnips (for vitamin C), and pea shoots (for vitamins A, C, and folic acid). Top with Grilled Arctic Char, if desired.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 11

2 cups wheat berries
2 cups fresh peas, shelled
1 cup fava beans, shelled
8 baby turnips, thinly sliced
1 1/2 cups pea shoots
2 cups assorted micro greens or salad greens
3/4 cup fresh chervil
3/4 cup fresh mint leaves
Juice and zest of 1 lemon
1/3 to 1/2 cup extra-virgin olive oil
Coarse salt and freshly ground pepper

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 WITH ZING



Wheat Berry Salad With Zing image

Chewy, nutty and good for you-Wheat Berries Rock! For a whole meal salad add sliced grilled chicken, pork or beef.

Provided by Diana Adcock

Categories     Grains

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 15

1 1/4 cups water
1/2 cup wheat berries
1 cup black beans, rinsed and drained
1 avocado, peeled and chopped
1 mango, peeled and chopped
1 orange, peeled and chopped
2 green onions, sliced thin
1 carrot, 1 inch juliened strips
1 yellow pepper, sliced thin
1/4 cup mango chutney
2 tablespoons rice vinegar
1 teaspoon dark sesame oil
1 teaspoon minced ginger
1 head napa cabbage, sliced thin
1 tablespoon black sesame seed

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.

Nutrition Facts : Calories 230.6, Fat 10.2, SaturatedFat 1.5, Sodium 19.4, Carbohydrate 32.7, Fiber 10.1, Sugar 11.9, Protein 6.5

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