WARM WHEATBERRY SALAD
Wheatberries -- whole, unprocessed wheat kernels -- are available at any health-food store and should be soaked overnight to facilitate cooking the next day. They contain oils that turn rancid quickly. Be sure to refrigerate them in an airtight container.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 8
Steps:
- Place wheatberries in a strainer and rinse under cold water. In a large pot, combine wheatberries with 2 1/2 quarts salted water, and cook until al dente, about 50 minutes. Drain, and set aside.
- Heat olive oil in a medium saute pan over medium heat. Add onions, and cook until translucent, about 3 minutes. Stir in mushrooms, and add white wine. Simmer until wine has evaporated, about 7 minutes. Add onions and mushrooms to wheatberries in a medium bowl. Toss with parsley and sage, and season with salt and pepper to taste; serve warm.
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Khancho Raees
[email protected]Overall, this is a good salad. It's easy to make and it's healthy. However, I would make a few changes to the recipe to suit my own taste.
Daniel Goliath
[email protected]This salad is not very filling. I would add some more protein, such as grilled chicken or tofu.
Co2 insanity
[email protected]The wheatberries took forever to cook. I would recommend using quick-cooking wheatberries or another type of grain.
Numan2 Khalid2
[email protected]This salad is a bit bland for my taste. I would add some more spices or herbs to the dressing.
SS SOJIB
[email protected]I'm allergic to nuts, so I used sunflower seeds instead of walnuts in this salad. It was still delicious!
Naim Hyder
[email protected]This salad is a great way to get your kids to eat their vegetables.
Natalia Abra
[email protected]I've made this salad with different vegetables, such as broccoli, zucchini, and mushrooms. It's always delicious!
Lordricks Somtoo
[email protected]This salad is a great way to use up leftover chicken or fish.
Puskar Pokhrel
[email protected]I'm not a big fan of wheatberries, but I really enjoyed this salad. The dressing is so flavorful and it really complements the wheatberries.
elshabah AMV
[email protected]This salad is a great make-ahead meal. You can cook the wheatberries and roast the vegetables ahead of time, and then assemble the salad just before serving.
David Jere
[email protected]I love the combination of flavors and textures in this salad. The roasted vegetables are slightly sweet and caramelized, while the wheatberries are nutty and chewy.
Cathie Gohringer
[email protected]This salad is a great way to get your daily dose of whole grains.
Himali Chathurangani
[email protected]I've made this salad several times and it's always a hit with my family and friends. It's a great dish to serve at a potluck or party.
Mary Micheal
[email protected]This salad is so easy to make and it's a great way to use up leftover roasted vegetables.
harlfortnite
[email protected]I love the nutty flavor of the wheatberries and the roasted vegetables. The dressing is also very flavorful and ties the whole dish together.
Mi Mithun
[email protected]This warm wheatberry salad is a delicious and hearty meal that is perfect for a cold winter day!