Wheat Berry Salad With Olives And Garlic Recipes

MEDITERRANEAN KHORASAN WHEAT SALAD

Steps:

• Cook the khorasan wheat according to the package directions. When it's finished cooking, drain any excess liquid and let the cooked grains cool to room temperature before adding them to the salad.
• In a large bowl, combine the cooked Kamut or other grain, red onion, zucchini, kalamata olives, fresh tomato, sun-dried tomato, chicken and currants in a large bowl.
• In a small prep bowl, combine the garlic, dijon, salt, pepper, balsamic and olive oil. Whisk to emulsify. Pour the dressing over the salad and toss to combine.
• Salad stay fresh for about 5 days, so it's great for weekly lunch prep.

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.

WHEATBERRY SALAD

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 BERRY SALAD WITH BUTTERNUT SQUASH AND PEPPERS

Steps:

• Preheat the oven to 375 degrees F.
• Place the wheat berries and 3 cups of boiling salted water in a saucepan over low heat and cook, uncovered, until they are soft, about 45 minutes. Drain.
• Place the squash, onion, red and yellow bell peppers and green pepper on a sheet tray and drizzle with olive oil. Sprinkle with salt and pepper and toss to combine. Lay out a piece of foil and add the garlic. Drizzle with oil and sprinkle with salt and pepper. Wrap the garlic in the foil and add to the sheet tray. Roast the vegetables until the peppers are lightly charred and the squash is tender and evenly browned, about 30 minutes, tossing halfway through for even cooking.
• Remove the vegetables from the oven and let stand until cool enough to handle. Finely dice the onion and peppers. Add to a large bowl with the squash and set aside.
• Add the garlic to a small bowl and mash it with a fork Stir in the vinegar and mustard and season with salt and pepper. Whisk in the olive oil.
• In a large bowl, combine the warm wheat berries, roasted vegetables and vinaigrette. Allow the salad to sit for at least 30 minutes for the wheat berries to absorb the dressing. Just before serving, add the currants and basil and season with salt and pepper. Serve at room temperature.

WARM WHEAT BERRY AND MUSHROOM SALAD

Steps:

• Put the wheat berries in a medium saucepan and toss in the bay leaf and thyme bundle. Fill the pan with water and season abundantly with salt. Bring the water to a boil and reduce to a simmer. Simmer the wheat berries until they are soft, 1 hour. Drain the wheat berries and reserve.
• In a large straight-sided saute pan, render the bacon until almost crispy. Add a few drops of olive oil and add the onions. Season the onions with salt, a pinch of crushed red pepper and the rosemary. Bring the pan to a medium heat and cook the onions for 6 to 7 minutes. Add the garlic and cook 2 to 3 minutes longer.
• Add the mushrooms and stir to coat with the oil. Season the mushrooms with salt and cook them for 5 to 6 minutes. Add the wine and cook until the wine has reduced by half. Toss in the wheat berries and the chicken stock. Cook until the stock has reduced almost all the way but the salad is not dry.
• Stir in the parsley and serve warm or at room temperature.

WHEAT-BERRY SALAD WITH GRILLED TOFU

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.

WHEAT BERRY SALAD WITH OLIVES AND GARLIC

Steps:

• Bring water to a boil in a saucepan; add wheat berries, lower heat to medium-low, and cook until wheat berries are tender and water is absorbed, 1 to 1 1/2 hours.
• Heat olive oil in a skillet over medium-low heat; saute garlic until fragrant, 1 to 2 minutes. Add olives; cook and stir for 10 minutes. Add wheat berries to olive mixture. Cook and stir wheat berries-olive mixture until heated through, about 5 minutes. Season with salt.

FETA WHEAT-BERRY SALAD

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.