Wheat Berries With Spinach And Spring Onion Recipes

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WHEAT BERRY + SPINACH SALAD



Wheat Berry + Spinach Salad image

Provided by Dani Spies

Categories     DIET     LUNCH     salad + dressing

Time 45m

Number Of Ingredients 11

1 cup wheat berries
2 tbsp. extra virgin olive oil
2 tbsp. lemon juice
1 tsp. grated ginger
1 clove crushed garlic
salt and pepper to taste
1 cup baby spinach (chopped)
1/4 cup golden raisins
1/4 cup sliced scallions
1/4 cup unsalted (toasted pistachios)
1 ounce crumbled goat cheese

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!

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 BERRIES WITH CHARRED ONIONS AND KALE



Wheat Berries with Charred Onions and Kale image

A healthy, full-flavored side dish that will sell you on an undersung grain.

Provided by Oliver Strand

Yield Makes 6 servings

Number Of Ingredients 9

1 1/2 cups wheat berries
2 medium onions, halved, divided
5 sprigs thyme
1 tablespoon kosher salt plus more
8 tablespoons olive oil, divided
Freshly ground black pepper
1 bunch kale, stemmed, leaves torn into 2" pieces (about 8 packed cups)
1 tablespoon fresh lemon juice
Ingredient info: Wheat berries, also called hard wheat, are available at most natural foods stores.

Steps:

  • Combine wheat berries, 1 onion half, thyme sprigs, and 1 tablespoon salt in a large saucepan; add water to cover by 2". Bring to a boil; reduce heat to medium and simmer until wheat berries are just tender but still firm to the bite, about 35 minutes. Drain; discard onion and thyme. Place wheat berries in a large bowl; let cool.
  • Cut remaining 3 onion halves crosswise into 1/2" slices. Heat 1 tablespoon oil in a large cast-iron or other heavy skillet over medium-high heat; add onions. Season lightly with salt and pepper. Cook, stirring occasionally, until onions are charred in spots, about 5 minutes. Transfer to bowl with wheat berries. Add 1 tablespoon oil to same skillet. Working in 3 batches, add kale and cook, tossing occasionally, sprinkling with salt and pepper, and adding oil as needed between batches, until charred in spots, about 1 minute per batch. Add to bowl. Drizzle with lemon juice and any remaining oil; toss to coat. Season to taste with salt and pepper.

WHEAT BERRIES WITH SPINACH AND SPRING ONION



Wheat Berries With Spinach and Spring Onion image

You can use any of the ancient wheat varieties here - spelt, kamut or farro. You could also substitute other greens, like chard or beet greens, for the spinach.

Provided by Martha Rose Shulman

Categories     soups and stews, main course

Time 1h15m

Yield 4 servings

Number Of Ingredients 11

1 cup spelt, farro or kamut
3 cups water
Salt to taste
2 bunches spinach, stemmed and washed well in 2 changes of water
2 tablespoons extra virgin olive oil
1 medium or large spring onion or 1 bunch smaller spring onions
2 garlic cloves, minced
1 teaspoon each fresh thyme leaves and chopped fresh rosemary
Salt and freshly ground pepper to taste
1/4 cup chopped walnuts (optional)
2 ounces crumbled feta for topping

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.

Nutrition Facts : @context http, Calories 253, UnsaturatedFat 7 grams, Carbohydrate 38 grams, Fat 9 grams, Fiber 9 grams, Protein 11 grams, SaturatedFat 1 gram, Sodium 941 milligrams, Sugar 4 grams

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