Spicy Wheatberry Salad Recipes

Steps:

• During the last 2 or 3 minutes of cooking, add raisins.
• Make sure all water is drained.
• Combine the rest of the ingredients in a large bowl.
• Stir and refrigerate to marry flavors.
• Bring to room temp before serving.

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.

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.

Steps:

• Cook Wheat berry in simmering salted water for about 2 hours. (Will become tender, but still remain slightly chewy) (Alternatively can soak in cold water overnight, and reduce cooking time to 50 minutes) Drain.
• While that's cooking, dice all the vegetables.
• Mix items for juice together.
• In a large bowl, add wheatberry, all the veggies, and top with juice. Add seeds and raisins. Add olive oil at the end, just enough to moisten salad.
• Add more salt and pepper if needed.

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.

Steps:

• Soak the wheat berries at least 6 to 8 hours or overnight in water to cover by a couple of inches. Drain the water, and set aside.
• In a saucepan, bring the 7 cups water to a boil. Add the soaked wheat berries and turn down to a simmer, uncovered, for about 50 minutes or until they are totally cooked through. Wheat berries retain a firm, chewy texture when cooked. Drain the water and set aside to cool.
• When cool, transfer the wheat berries to a large mixing bowl and add the walnuts, apples, raisins, parsley, apple cider vinegar, apple juice, salt, pepper, nutmeg, cinnamon, olive oil and lemon juice. Mix everything together thoroughly. Add more salt if necessary and serve.

Steps:

• In a saucepan with a well-fitted lid, put the the wheatberries, water, salt and bayleaf.
• Bring to a boil and then simmer, partially covered until the wheateberries are pleasantly chewy, which may take an hour to an hour and a half.
• Remove the pan from the heat, discard the bayleaf, let the berries cool in the liquid.
• When cool, drain and put the wheatberries in a large bowl.
• Add the remaining salad ingredients.
• Make the vinaigrette by whisking all the ingredients together.
• Toss with the salad.
• Let sit for about 30 minutes at room temperature.
• To serve, arrange a handful of greens on each plate and top with a generous portion of the salad.