Best 6 Spring Wheat Berry Salad Recipes

WHEAT BERRY SALAD

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.

WHEAT BERRY SALAD

Steps:

• Place wheat berries in a large saucepan; add water to cover by 2 in. Bring to a boil. Reduce heat; simmer, covered, about 1 hour or until tender. Drain; transfer to a large bowl. Cool completely., Add celery, cherries, walnuts, parsley and green onion to wheat berries. In a small bowl, whisk oil, lemon juice, salt and pepper until blended; add to salad and toss to coat. If desired, serve over greens.

SPRING WHEAT BERRY SALAD

Steps:

• Place wheat berries in a large bowl; add 7 to 8 cups water. Let wheat berries soak overnight; drain.
• In a large pot, bring 7 cups water to a boil over high heat. Add soaked wheat berries and reduce heat to a simmer. Cook until wheat berries are plump, about 55 minutes. Drain and cool.
• Bring a medium pot of water to a boil. Prepare an ice-water bath; set aside. Add peas to boiling water and cook until crisp-tender, about 3 minutes. Transfer to ice-water bath to cool. Remove from water bath and set aside.
• Add fava beans to boiling water and cook until crisp-tender, about 1 minute. Transfer to ice-water bath to cool; drain. Peel fava beans and set aside.
• In a large bowl, toss together wheat berries, peas, fava beans, turnips, pea shoots, greens, chervil, mint, and lemon zest. Drizzle with lemon juice and olive oil; season with salt and pepper. Toss to combine.

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.

SPRING WHEAT BERRY SALAD

Steps:

• Place onion in small bowl and add vinegar, set aside.
• Bring a large pot of water to a boil and add 1 tsp. salt. Add prepared wheat berries and asparagus and cook for (1) one minute - (do not cook any longer than one minute so asparagus remains tender crisp).
• Immediately drain wheat berries and asparagus in a colander. Transfer to a serving bowl and add the kosher salt, olive oil, fresh ground black pepper, and Red Pepper Flakes, the finely chopped red onions and vinegar, chopped walnuts, radishes and dates.
• Mix together, taste and serve. Depending on you preferences you may want to add more vinegar or red pepper flakes.
• How to Prepare Wheat Berries
• Yields 2 ¼ Cup Cook Wheat Berries.
• 3 cups water
• 1 cup hard red wheat berries
• 1 tsp. salt
• Combine all ingredients in a saucepan, bring to a boil.
• Reduce temperature, and allow the berries to simmer for about ½ hour.
• Drain completely.