Wheatberry Salad With Spinach Recipes

WHEAT BERRY + SPINACH SALAD

Steps:

• Combine wheat berries in a medium pot with 3 cups of water. Bring to a boil, pop on a cover, and simmer for anywhere between 30-60 minutes or until the wheat berries are cooked through.
• In the meantime, grab a large bowl and whisk together extra virgin olive oil, lemon juice, ginger, garlic, salt and pepper. Add in baby spinach, golden raisins, and warm wheat berries.
• Stir everything together and adjust the seasonings. The heat of the wheat berries will wilt the spinach and plump up the raisins.
• Stir in the scallions and pistachios before topping with the crumbled goat cheese. Serve and enjoy!

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 WITH SPINACH

Steps:

• 1. In large bowl, soak wheat berries overnight in enough water to cover by 2 inches. 2. Drain wheat berries. In 4-quart saucepan, heat 7 cups water to boiling over high heat. Add soaked wheat berries; heat to boiling. Reduce heat to low; cover and simmer until wheat berries are tender, about 1 hour. Drain. 3. Meanwhile, coarsely chop spinach. Chop tomato. Place dried tomato halves in small bowl; add 1 cup boiling water. Let stand 5 minutes; drain well. Coarsely chop dried tomatoes. 4. Prepare dressing: In medium bowl, with wire whisk or fork, mix oil, vinegar, mustard, salt, sugar, and pepper until blended. Add raisins, diced tomato, chopped dried tomatoes, spinach, and wheat berries; toss well. Each serving:About 455 calories, 12g protein, 82g carbohydrate, 12g total fat (1g saturated), 0mg cholesterol, 625mg sodium

WHEAT BERRIES WITH SPINACH AND SPRING ONION

Steps:

• Rinse the kamut, farro or spelt and cover with boiling water. Soak for 1 hour and drain (alternatively, soak overnight in water from the tap). Combine with 1 quart water in a saucepan. Bring to a boil, add salt to taste (I use about 3/4 teaspoon), reduce the heat, cover and simmer 50 minutes, or until the grains are tender and just beginning to splay at one end. Drain off excess water (use for stocks if desired) and return the grains to the pot. Cover until ready to serve.
• Wilt the spinach: Blanch for 20 seconds in salted boiling water, steam for 1 to 2 minutes, or wilt in a dry frying pan in the liquid remaining on the leaves after washing. Transfer to a bowl of cold water, drain and squeeze out excess water, taking the spinach up by the handful. Chop coarsely.
• Heat 1 tablespoon of the olive oil over medium heat in a medium-size skillet and add the onion. Cook, stirring often, until onion is tender and aromatic, 5 to 6 minutes, and add a generous pinch of salt and the garlic. Cook, stirring, until fragrant, about 30 seconds to a minute, and add the spinach, thyme and rosemary. Stir together for a minute, just until the spinach is coated with oil and infused with the garlic and herbs. Season to taste with salt and pepper and remove from the heat.
• Spoon about 1/2 cup of kamut or spelt into bowls or onto plates. Top with the spinach and onion. Drizzle on a little olive oil, top with walnuts and crumbled feta, and serve.

WHEAT BERRY, ROASTED CORN AND SPINACH SALAD

Steps:

• In 2-quart saucepan, heat water, wheat berries and 1/2 teaspoon salt to a rolling boil over high heat. Reduce heat to low; cover and simmer 1 hour 15 minutes to 1 hour 30 minutes or until tender. Drain; rinse with cold water to cool. Drain well.
• Meanwhile, heat oven to 450°F. In ungreased 15x10x1-inch pan, evenly spread corn. Drizzle with 1 tablespoon oil; sprinkle with 1/2 teaspoon salt. Bake 15 minutes to roast corn. Set aside.
• In large bowl, stir together wheat berries, corn, spinach, tomatoes and onion.
• In 1-cup measuring cup, mix dressing ingredients with wire whisk until well blended. Stir into salad. Let stand 15 minutes before serving to blend flavors.