Wheat Berry Salad With Spinach Recipes

WHEAT BERRY AND TOMATO SALAD

Steps:

• Place the wheat berries and their soaking water in a large saucepan. 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 wheat berries to sit in the hot water for another 15 minutes. Drain.
• While the wheat berries are cooking, dice the tomatoes and place in a bowl. Sprinkle with salt, and add the sherry and balsamic vinegars. Toss together, and let sit for one hour.
• After you drain the wheat berries, toss with the tomatoes and juices. Allow to marinate together for one hour. Add the remaining ingredients, and toss together. Refrigerate until ready to serve, or serve at once.

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.

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!

WHEAT BERRIES WITH SPINACH AND SPRING ONION

Steps:

• Rinse the kamut, farro or spelt and cover with boiling water. Soak for 1 hour and drain (alternatively, soak overnight in water from the tap). Combine with 1 quart water in a saucepan. Bring to a boil, add salt to taste (I use about 3/4 teaspoon), reduce the heat, cover and simmer 50 minutes, or until the grains are tender and just beginning to splay at one end. Drain off excess water (use for stocks if desired) and return the grains to the pot. Cover until ready to serve.
• Wilt the spinach: Blanch for 20 seconds in salted boiling water, steam for 1 to 2 minutes, or wilt in a dry frying pan in the liquid remaining on the leaves after washing. Transfer to a bowl of cold water, drain and squeeze out excess water, taking the spinach up by the handful. Chop coarsely.
• Heat 1 tablespoon of the olive oil over medium heat in a medium-size skillet and add the onion. Cook, stirring often, until onion is tender and aromatic, 5 to 6 minutes, and add a generous pinch of salt and the garlic. Cook, stirring, until fragrant, about 30 seconds to a minute, and add the spinach, thyme and rosemary. Stir together for a minute, just until the spinach is coated with oil and infused with the garlic and herbs. Season to taste with salt and pepper and remove from the heat.
• Spoon about 1/2 cup of kamut or spelt into bowls or onto plates. Top with the spinach and onion. Drizzle on a little olive oil, top with walnuts and crumbled feta, and serve.

WHEAT BERRY SALAD WITH MINT DRESSING

Steps:

• First of all, wash the wheat berries and drain all the water.
• Now cook them according to the package instruction.
• I have cooked them in my Instant Pot. Take all the wheat berries in the inner pot of the instant pot, add water and salt. Stir it.
• Now close the lid, vent valve on sealing position.
• Press the pressure button and set the timer for 25 minutes under high pressure. Once cooking time is done, let the pressure release naturally.
• Open the lid and drain the remaining water. And keep the cooked wheat berries aside.
• In a food processor, combine all of the ingredients and blend until smooth. Taste, and add more salt and pepper if necessary. Keep it aside.
• Note - We are going to use only half of the dressing. You can store the remaining dressing in the mason jar or container in the fridge for up to 2 weeks.
• Take cooked wheat berries, cucumber, kale, onion, kale, almonds, cranberries, apple in a big mixing bowl.
• Add half of the dressing (or as much as you like). Mix all the ingredients well.
• Place the salad bowl in the fridge for at least 30 minutes. Taste it. Add salt, pepper, or more dressing if required.
• Serve wheat berry salad cold. Enjoy! I hope you love it as much as we do.

WHEAT BERRY, ROASTED CORN AND SPINACH SALAD

Steps:

• In 2-quart saucepan, heat water, wheat berries and 1/2 teaspoon salt to a rolling boil over high heat. Reduce heat to low; cover and simmer 1 hour 15 minutes to 1 hour 30 minutes or until tender. Drain; rinse with cold water to cool. Drain well.
• Meanwhile, heat oven to 450°F. In ungreased 15x10x1-inch pan, evenly spread corn. Drizzle with 1 tablespoon oil; sprinkle with 1/2 teaspoon salt. Bake 15 minutes to roast corn. Set aside.
• In large bowl, stir together wheat berries, corn, spinach, tomatoes and onion.
• In 1-cup measuring cup, mix dressing ingredients with wire whisk until well blended. Stir into salad. Let stand 15 minutes before serving to blend flavors.

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.

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.

WHEAT-BERRY SALAD WITH SPINACH

Steps:

• 1. In large bowl, soak wheat berries overnight in enough water to cover by 2 inches. 2. Drain wheat berries. In 4-quart saucepan, heat 7 cups water to boiling over high heat. Add soaked wheat berries; heat to boiling. Reduce heat to low; cover and simmer until wheat berries are tender, about 1 hour. Drain. 3. Meanwhile, coarsely chop spinach. Chop tomato. Place dried tomato halves in small bowl; add 1 cup boiling water. Let stand 5 minutes; drain well. Coarsely chop dried tomatoes. 4. Prepare dressing: In medium bowl, with wire whisk or fork, mix oil, vinegar, mustard, salt, sugar, and pepper until blended. Add raisins, diced tomato, chopped dried tomatoes, spinach, and wheat berries; toss well. Each serving:About 455 calories, 12g protein, 82g carbohydrate, 12g total fat (1g saturated), 0mg cholesterol, 625mg sodium