Wheat Berry Salad With Goat Cheese Recipes

WHEAT BERRIES WITH STRAWBERRIES AND GOAT CHEESE

Steps:

• For the wheat berries: In a large saucepan, combine the wheat berries, chicken broth, water, and salt. Bring to a boil over high heat. Reduce the heat to a simmer, cover the pot and cook until the wheat berries are tender, 60 to 70 minutes. Drain the wheat berries in a colander and set aside to cool, about 15 minutes. Transfer to a salad bowl.
• For the dressing: In a medium bowl, whisk together the orange juice, olive oil, orange zest, agave nectar, mint leaves, salt, and pepper until smooth. Pour the dressing over the wheat berries and add the strawberries, goat cheese, and walnuts. Toss until all the ingredients are coated.
• Cook's Note: To toast the walnuts, arrange in a single layer on a baking sheet. Bake in a preheated 350 degrees F oven for 6 to 8 minutes until lightly toasted. Cool completely before using.

WHEATBERRY SALAD WITH DRIED CRANBERRIES AND GOAT CHEESE

Steps:

• Place the wheatberries and their soaking water in a large pot. Add salt to taste, and bring to a boil. Reduce the heat, cover and simmer one hour or until the grains are tender and beginning to splay. Turn off the heat, and allow the wheatberries to sit in the hot water for another 15 minutes. Drain and chill.
• Prepare the vinaigrette. Place all vinaigrette ingredients except oil in food processor or blender. Blend until smooth, then slowly add in oil to emulsify.
• Sauté the onion, carrot and celery with the olive oil in a sauté pan. When vegetables are soft, remove from the heat and mix with cooked wheatberries. Add dried cranberries and toss with dressing. Season with salt and pepper to taste. Place in serving dish and crumble goat cheese on top.

WHEAT BERRY SALAD WITH GOAT CHEESE

Steps:

• Place wheat berries in a medium bowl; cover with water to 2 inches above wheat berries. Cover and let stand 8 hours. Drain.
• Place wheat berries in a medium saucepan; cover with water to 2 inches above wheat berries. Bring to a boil, reduce heat, and cook, uncovered, 1 hour or until tender. Drain and rinse with cold water; drain well. Place wheat berries in a large bowl; add cucumber, green onion, arugula, parsley and tomatoes.
• Combine lemon rind, lemon juice, sugar, salt and pepper; gradually add oil, stirring constantly with a whisk. Drizzle dressing over salad; toss well to coat. Stir in cheese. Let stand at least 30 minutes; serve at room temperature.

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!