Wheat Berry Salad With Grilled Tofu Recipes

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WHEAT BERRY SALAD



Wheat Berry Salad image

This hearty salad is bursting with harvest flavors and healthful omega-3s. The chewy wheat berries, sweet-tart dried cherries and crunchy walnuts make a winning combination.-Nancy Lange, Phoenix, Arizona

Provided by Taste of Home

Categories     Lunch

Time 1h20m

Yield 6 servings.

Number Of Ingredients 11

1-1/2 cups wheat berries
2 celery ribs, finely chopped
1/2 cup dried cherries, chopped
1/2 cup chopped walnuts, toasted
1/4 cup minced fresh parsley
1 green onion, chopped
3 tablespoons olive oil
2 tablespoons lemon juice
1/4 teaspoon salt
1/4 teaspoon pepper
Mixed salad greens, optional

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.

Nutrition Facts : Calories 323 calories, Fat 14g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 112mg sodium, Carbohydrate 45g carbohydrate (7g sugars, Fiber 7g fiber), Protein 8g protein.

WHEAT BERRY SALAD



Wheat Berry Salad image

A local deli inspired me to attempt making this at home! A honey-lemon dressing complements the flavor and textures of this salad. Serve immediately or let stand in fridge for 12 hours to allow the flavors to meld.

Provided by honeybee75

Categories     Salad     Grains

Time 4h35m

Yield 6

Number Of Ingredients 12

1 cup wheat berries
4 cups water
2 carrots, diced
1 stalk celery, diced
¼ white onion, diced
¼ cup chopped fresh parsley
2 tablespoons lemon juice
1 tablespoon soy sauce
1 tablespoon tahini
1 tablespoon olive oil
1 tablespoon honey, or more to taste
salt to taste

Steps:

  • Place wheat berries in a pot and cover with water; soak for 3 to 6 hours.
  • Drain wheat berries and add 4 cups water; bring to a boil. Reduce heat and simmer until wheat berries are tender yet firm to the bite and water is absorbed, 1 to 2 hours. Remove pot from heat and cool.
  • Mix carrots, celery, onion, and parsley into wheat berries.
  • Whisk lemon juice, soy sauce, tahini, olive oil, honey, and salt together in a bowl until smooth; stir into wheat berries mixture.

Nutrition Facts : Calories 166.8 calories, Carbohydrate 30 g, Fat 4.2 g, Fiber 5.1 g, Protein 5.1 g, SaturatedFat 0.6 g, Sodium 180 mg, Sugar 4.7 g

WHEAT-BERRY SALAD WITH GRILLED TOFU



Wheat-Berry Salad with Grilled Tofu image

Categories     Leafy Green     Herb     Mustard     Olive     Onion     Pepper     Soy     Tomato     Vegetable     Quick & Easy     Backyard BBQ     Spring     Summer     Grill/Barbecue     Gourmet

Yield Makes 4 servings

Number Of Ingredients 26

For vinaigrette
1/2 pounds tomatoes, chopped
1/4 cup red-wine vinegar
1 tablespoon balsamic vinegar
2 teaspoons Dijon mustard
2 teaspoons sugar
1 teaspoon salt
1/4 teaspoon black pepper
1/2 cup extra-virgin olive oil
For marinated tofu
1 (14-ounce) block extra-firm tofu, cut crosswise into 4 thick slices
1 cup reserved tomato vinaigrette
1 tablespoon soy sauce
For wheat berries
1 cup wheat berries (whole-grain wheat)
1/2 teaspoon salt
For salad
1/2 pound cherry tomatoes (about 14)
4 yellow bell peppers (1 1/2 pounds)
3 celery ribs, halved lengthwise and thinly sliced
3 scallions, halved lengthwise and thinly sliced
1/2 cup pitted brine-cured black olives, such as Kalamata, halved
1 head Boston lettuce, torn into bite-size pieces (6 cups)
1 cup torn fresh mint leaves
Special Equipment
2 (12-inch) wooden skewers, soaked in water for 30 minutes

Steps:

  • Make vinaigrette:
  • Purée all vinaigrette ingredients in a blender. Reserve 1 cup vinaigrette for marinating tofu.
  • Marinate tofu:
  • Combine reserved vinaigrette and soy sauce in a sealable plastic bag. Add tofu, seal bag, and turn to coat. Marinate, chilled, turning bag over occasionally, at least 30 minutes and up to 1 day. Bring to room temperature, about 30 minutes, before grilling.
  • Cook wheat berries:
  • Simmer wheat berries in unsalted water in a 2- to 3-quart saucepan, partially covered, until tender but still chewy, 1 1/4 to 1 1/2 hours. Drain, then return to pan and stir in salt. Cool to room temperature.
  • Grill peppers, tomatoes, and tofu:
  • Prepare grill for direct-heat cooking over hot charcoal.
  • Pour off marinade from tofu and pat dry, then transfer to a plate.
  • Thread tomatoes 1/4 inch apart onto skewers.
  • Oil grill rack and grill bell peppers, covered only if using a gas grill, turning occasionally with tongs, until skins are blackened, 10 to 12 minutes. Transfer to a bowl, then cover and let steam 10 minutes.
  • Grill tomatoes, covered only if using a gas grill, turning over once, until blistered and softened, 3 to 4 minutes.
  • Oil grill rack well, then grill tofu, covered only if using a gas grill, until grill marks appear, about 3 minutes. Loosen tofu with a metal spatula, then turn over and grill until heated through and grill marks appear, about 3 minutes more. Transfer to a clean plate and cover.
  • Assemble salad: Stir together tomatoes, celery, scallions, olives, wheat berries, and 1/2 cup vinaigrette. Let stand, uncovered, 15 minutes.
  • Peel and seed peppers, then cut into 1-inch-wide strips. Stir into wheat-berry mixture.
  • Halve pieces of tofu diagonally (for a total of 8 triangles).
  • Toss lettuce and mint on a platter, then top with wheat-berry mixture and tofu. Drizzle with some vinaigrette; serve remainder on the side.

FETA WHEAT-BERRY SALAD



Feta Wheat-Berry Salad image

Categories     Salad     Herb     Olive     Onion     Side     Feta     Cucumber     Bell Pepper     Gourmet     Sugar Conscious     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 4 to 6

Number Of Ingredients 12

1 cup wheat, spelt, or rye berries (available at natural foods stores)
1/2 cup diced Feta (about 2 ounces)
1/2 cup thinly sliced red onion
1/2 cup julienne strips of seedless cucumber
5 tablespoons olive oil
1/4 cup julienne strips of drained bottled roasted red pepper
1/4 cup mixed minced fresh herbs such as parsley, mint, and dill plus herb sprigs for garnish
2 tablespoons fresh lemon juice, or to taste
1 tablespoon red-wine vinegar
1 tablespoon chopped pitted brine-cured black olives
1 teaspoon ground cumin
1 garlic clove, minced dried hot red pepper flakes to taste

Steps:

  • In a kettle of boiling salted water cook the wheat berries for 1 hour, or until they are tender, and drain them. In a large bowl stir together the wheat berries, the Feta, the onion, the cucumber, the oil, the roasted pepper, the minced herbs, the lemon juice, the vinegar, the olives, the cumin, the garlic, the red pepper flakes, and salt to taste and garnish the salad with the herb sprigs.

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.

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.

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