Wheat Berry Salad With Mint Dressing Recipes

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.

INA GARTEN'S 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.

WHEATBERRY SALAD WITH RHUBARB-MINT DRESSING

Steps:

• Simmer the wheatberries and 2 teaspoons of salt in water to cover for 1 1/4 hours, or until the wheatberries are tender but not mushy. Cool.
• In a small, nonreactive sauce pot, combine 1 cup rhubarb with the wine, honey, cinnamon, cloves and orange zest. Bring to a boil, turn heat to low, and cook for about 15 minutes, or until the rhubarb is soft.
• Drain, reserving liquid; return the liquid to the pan, and bring it to a boil. Add the remaining uncooked rhubarb, and cook for 3 to 5 minutes, or just until tender. Drain, reserving liquid again.
• Remove the cloves from the first batch of cooked rhubarb, and place it in a blender along with the reserved liquid. Turn the blender to medium, and add the oil slowly; blend until smooth. Season with salt and pepper, and stir in the mint.
• Place the wheatberries in a bowl, along with the remaining rhubarb, walnuts, 4 tablespoons of the dressing, and some salt and pepper. Divide among six plates; toss the mesclun with 3 tablespoons of the dressing, and place portions of it on the wheatberries. Drizzle the remaining dressing around the salad, and serve.

WHEAT BERRY SALAD WITH APPLES, CRANBERRIES AND MINT

Steps:

• Cover the wheat berries with water and soak overnight.
• The next day place the wheat berries with 8 cups of water in a large saucepan.
• Bring to a boil, reduce heat and simmer for about 1 to 1 1/2 hours or until tender, uncovered.
• Drain and refrigerate until completely cooled.
• Combine wheat berries with apples, mint, shallot, cranberries.
• Whisk together oil, orange juice, vinegar, coriander, and cinnamon.
• Pour over wheat berry salad, stir to combine.
• Top with feta if using.
• Serve.