Tuesday, April 9, 2013

Wheatberry Salad Recipes

The Following Recipe is by Giada on foodnetwork.com
Wheat Berry Salad with strawberries and feta
2 cups soft white wheat berries, rinsed and drained
4 cups low-sodium chicken broth
4 cups water
1 teaspoon kosher salt

1/2 cup fresh orange juice (from 2 oranges if using fresh)
1/3 cup extra-virgin olive oil
2 tablespoons orange zest (from 1 large orange, optional)
2 tablespoons agave nectar or honey
1/4 cup fresh mint leaves, packed, finely chopped (optional)
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
10 medium strawberries, hulled and quartered
1/3 cup (4 ounces) crumbled goat or feta cheese
1/2 cup chopped walnuts or pecans, toasted (optional – see note below)

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 or pecans, 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.

Apple Cranberry Wheat Berry Salad
by Lauren Zembron
Ingredients (4 servings)
  • 1 cup uncooked wheat berries, rinsed
  • Kosher salt
  • freshly ground black pepper
  • 1 Tbsp apple cider vinegar
  • 1 tsp coarse ground Dijon mustard
  • 1 tsp pure maple syrup
  • 1 Tbsp apple cider or apple juice
  • 2 Tbsp extra virgin olive oil
  • ½ cup dried cranberries
  • ½ cup pecan halves, toasted and chopped (optional)
  • 2 packed cups baby spinach,
  • 1 large apple, chopped
Cover wheat berries by 1 inch with water in a medium saucepan set over high heat. Add in a generous pinch of Kosher salt. Bring to a boil, cover, reduce heat to low, and simmer until chewy, about 45-50 minutes (taste and cook for an additional 5-10 minutes if you’d like). Drain and transfer to a medium bowl.
While wheat berries are cooking, whisk together the cider vinegar, mustard, maple syrup, apple cider, & olive oil in a small bowl (or shake together in a small jar). Season to taste with salt and pepper.
While the drained cooked wheat berries are still warm, toss with the vinaigrette. Taste, and add salt and pepper if desired. Stir in the cranberries, pecans, baby spinach, and apple.

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