Wheat Berry Salad With Red Fruit Recipes

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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 BERRY SALAD WITH RED FRUIT



Wheat Berry Salad With Red Fruit image

For this sweet and tart salad, wheat berries are blended with cranberries, apples and pecans and tossed in a raspberry vinaigrette-a winning combination. A perfect side dish to take to a potluck or simply serve it over a bed of peppery arugula for vegan lunch. Recipe from Eating Well March/April 2007. (Cooking time is resting time). If you wish to sweeten your salad up a bit but don't have Agave, feel free to sub 1 T of honey. Also of note, I have made this with a peach and 2 apricots instead of the grapes and apple (thereby making this wheat berry salad with ORANGE fruit) and it is delightful!!!! This salad is even better on day 2, so it's a great make ahead recipe.

Provided by januarybride

Categories     Grains

Time 55m

Yield 6 cups, 10-12 serving(s)

Number Of Ingredients 11

1/3 cup freshly squeezed orange juice (the juice of 1 orange)
1/3 cup dried cranberries (dried cherries are even better in my opinion)
10 chopped red grapes (optional)
3 cups cooked wheat berries
1 large fuji apple, unpeeled, diced
1/2 cup pecan halves, toasted and coarsely chopped
3 tablespoons raspberry vinegar (feel free to use Blueberry Pomegranate Infused Red Wine Vinegar)
2 tablespoons extra virgin olive oil
1 teaspoon agave nectar (optional)
1/4 teaspoon salt (I only use a pinch)
1/4 teaspoon fresh ground pepper (I use lemon pepper)

Steps:

  • Combine orange juice and cranberries in a small bowl. Let stand for 15 minutes.
  • Combine wheat berries, apple and pecans (and grapes if using) in a large bowl; stir gently.
  • Drain the cranberries, reserving the juice. Stir the cranberries into the wheat berry mixture.
  • Whisk the reserved orange juice, vinegar and oil in a small bowl until combined. Add Agave/honey if using. Season with salt and pepper. Pour over the salad and stir gently to coat.
  • Refrigerate for at least 30 minutes to allow the flavors to combine.
  • Serve cold or at room temperature.

WHEAT BERRY SALAD WITH RED AND GREEN ONIONS



Wheat Berry Salad with Red and Green Onions image

Categories     Salad     Onion     Pepper     Vegetable     Side     Picnic     Vegetarian     Bell Pepper     Carrot     Spring     Summer     Vegan     Whole Wheat     Bon Appétit     Sugar Conscious     Kidney Friendly     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 servings

Number Of Ingredients 7

1 cup wheat berries*
6 tablespoons olive oil
1 cup finely chopped red onion
2 tablespoons balsamic vinegar
3 green onions, minced
1 carrot, peeled, chopped
1/2 red bell pepper, chopped

Steps:

  • Bring large pot of salted water to boil. Add wheat berries, reduce heat to medium-low and simmer until tender, stirring occasionally, about 1 hour. Drain.
  • Heat 2 tablespoons oil in heavy medium skillet over medium heat. Add red onion; sauté until tender, about 6 minutes. Remove from heat. Add 4 tablespoons oil, then vinegar; whisk to blend.
  • Toss wheat berries, green onions, carrot and bell pepper in large bowl. Pour dressing over; toss to blend. Season to taste with salt and pepper. Cool completely. (Can be made 1 day ahead. Cover; chill.)
  • *Available at natural foods stores.

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.

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