Wheatberrycaviar 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.

COWBOY CAVIAR



Cowboy Caviar image

Black beans absorb other flavors superbly, so try to leave this for at least 20 minutes before serving to allow the different flavors to blend together.

Provided by Ben S.

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Bean Dip Recipes

Time 40m

Yield 8

Number Of Ingredients 10

1 (15.5 ounce) can black beans, drained
1 (15.5 ounce) can black-eyed peas, drained
1 (14.5 ounce) can diced tomatoes, drained
2 cups frozen corn kernels, thawed
½ medium onion, chopped
¼ green bell pepper, finely chopped
½ cup chopped pickled jalapeno peppers
½ teaspoon garlic salt
1 cup Italian salad dressing
¾ cup chopped cilantro

Steps:

  • Mix beans, peas, tomatoes, corn, onion, bell pepper, and jalapeno peppers in a large bowl. Season with garlic salt. Add dressing and cilantro; toss to coat. Refrigerate for 20 minutes or until ready to serve.

Nutrition Facts : Calories 233.4 calories, Carbohydrate 32.3 g, Fat 9.1 g, Fiber 7.8 g, Protein 7.9 g, SaturatedFat 1.5 g, Sodium 1255.3 mg, Sugar 5.5 g

VEGETABLE AND WHEAT BERRY CASSEROLE



Vegetable and Wheat Berry Casserole image

Make and share this Vegetable and Wheat Berry Casserole recipe from Food.com.

Provided by cookiecutter _

Categories     Vegetable

Time 1h55m

Yield 6 serving(s)

Number Of Ingredients 14

2 1/8 cups wheat berries
12 cups water
2 lbs eggplants, cut into 1/2-inch cubes (aubergine)
28 ounces canned diced tomatoes
4 zucchini, cut crosswise into 1/2-inch-thick slices (courgettes)
2 onions, cut into 1/2-inch-thick slices and separated into rings
1 green bell pepper, stemmed, seeded, and cut into 3/4-inch squares
1 red bell pepper, stemmed, seeded, and cut into 3/4-inch squares
1/4 cup black olives, pitted and sliced
4 garlic cloves, minced
1/4 teaspoon cayenne pepper
1/4 cup fresh parsley, chopped
2 tablespoons red wine vinegar
6 sprigs flat-leaf Italian parsley

Steps:

  • In a large pot combine the wheat berries and water and bring to a boil. Reduce heat to low, cover and simmer until most of water has been absorbed and wheat berries are chewy and tender (about 1 1/2 hours). Drain.
  • Preheat oven to 400 degrees F.
  • In a large ovenproof casserole or roasting pan, combine eggplant, tomatoes and their juice, zucchini, onions, bell peppers, olives, garlic, and cayenne. Mix thoroughly. Cover and bake stirring once or twice, until vegetables are tender (about 1 hour).
  • To serve, stir chopped parsley and vinegar into the vegetables. Divide wheat berries among plates and top with equal amounts of the vegetables. Garnish with a parsley sprig.

Nutrition Facts : Calories 126.7, Fat 1.5, SaturatedFat 0.2, Sodium 365.4, Carbohydrate 28.4, Fiber 10, Sugar 13.7, Protein 5.1

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