Apple Pomegranate And Wheat Berry Salad Recipes

APPLE, POMEGRANATE AND WHEAT BERRY SALAD

Steps:

• Sort through wheat berries carefully, discarding any stones. Rinse well under cool running water.
• Place in a large heavy saucepan with 2 cups of water. Bring to a boil over high heat, then reduce heat to low, cover, and simmer gently for 1 hour. Drain and rinse.
• Whisk together the orange juice, oil, honey, grated orange rind, salt and pepper.
• Toss together wheat berries, chopped apple, pomegranate seeds, mint and dressing.
• Refrigerate for at least 30 minutes to allow the flavors to combine.
• Serve cold or at room temperature.

WHEAT BERRY SALAD

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 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.

WHEAT SWEET SALAD

Steps:

• In large saucepan, add wheat and 6 cups of water. Cook about 3 hours on low heat. Add one more cup of water if necessary Do not let wheat burn. The wheat will puff up and be very soft. Stir once in a while. Watch the water.
• Drain any remaining water in colandar. Rinse with cool water.
• In mixing bowl, mix cream cheese, instant vanilla pudding and crushed pineapple and juice. Beat on low speed until mixed.
• Add cool whip, and mix in low speed.
• Add cooked rinsed wheat, and fold into cream cheese mixture.
• Note: You can use Instant Pistashio Pudding or instant lemon pudding.
• You can also freeze this salad. A long keeper dish for the refrigerator too.

WHEAT BERRY SALAD WITH POMEGRANATE

Steps:

• 1. In a large pot combine wheat berries and water, boil on medium heat for 30 to 45 minutes. drain and rinse with cold water. Combine wheat berries with the rest of the ingredients in a large bowl; stir gently. Refrigerate for at least 30 minutes to allow the flavors to combine. Serve cold or at room temperature. Note: You can also add fresh fruit like apple, pear, blueberries,

WHEAT BERRY SALAD WITH CRANBERRIES

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 nuts 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.