Wheat Berry Salad With Red Peppers Eggplant And Zucchini 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 VEGETABLE SALAD (ANNA OLSON)



Wheat Berry Vegetable Salad (Anna Olson) image

A fresh, healthy, and easy salad. I love the recipes from her cooking show, "Fresh with Anna Olson" where she cooks with the philosophy, "eat fresh, eat local".

Provided by blucoat

Categories     Grains

Time 45m

Yield 6 serving(s)

Number Of Ingredients 10

1 cup wheat berries
2 tablespoons olive oil
1 cup leek, sliced and washed
1 cup sliced zucchini (green or yellow)
1/2 cup diced red bell pepper
1/2 cup fresh peas or 1/2 cup frozen peas
1 tablespoon chopped fresh oregano
1 teaspoon finely grated lemon zest
2 tablespoons lemon juice
salt and pepper

Steps:

  • Bring wheat berries to a boil in salted water and simmer for 1 hour. Alternately, wheat berries can be soaked in cold water overnight, then cooked for 30 to 40 minutes until tender. Drain and rinse to cool.
  • In a sauté pan over medium heat, add oil and leeks and sauté until tender, about 5 minutes. Add zucchini and red pepper and sauté 5 minutes more.
  • Remove from heat and stir in peas, oregano and lemon zest. Once vegetables and wheat berries are cooled, combine together. Stir in lemon juice and season to taste. Chill until ready to serve.

Nutrition Facts : Calories 67.1, Fat 4.7, SaturatedFat 0.7, Sodium 6.1, Carbohydrate 5.9, Fiber 1.5, Sugar 2.3, Protein 1.3

INA GARTEN'S WHEATBERRY SALAD



Ina Garten's Wheatberry Salad image

Make and share this Ina Garten's Wheatberry Salad recipe from Food.com.

Provided by DebS 2

Categories     < 60 Mins

Time 50m

Yield 6 serving(s)

Number Of Ingredients 9

1 cup wheatberries, hard winter
1 teaspoon kosher salt
1 cup red onion, finely diced
6 tablespoons 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 fresh 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.

Nutrition Facts : Calories 140.1, Fat 13.6, SaturatedFat 1.9, Sodium 300.2, Carbohydrate 4.9, Fiber 1.1, Sugar 2.2, Protein 0.6

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