Wheat Berry Salad With Peas Radishes And Dill Recipes

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.

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:

• Remove strings from sugar snap peas. Cut each snap pea or snow pea pod diagonally into thirds.
• Bring a large pot of water to a boil over high heat. Add wheat berries, reduce heat to medium, and cook, uncovered, stirring occasionally, until tender but still chewy, about 1 hour. Stir in sugar snaps and frozen peas and cook 1 minute. Drain wheat berry mixture in a large colander and rinse under cold water. Drain well. Transfer wheat berry mixture to a large bowl and let cool, about 30 minutes. Stir in green onions and radishes.
• Whisk together lemon juice, mustard, salt, and sugar until sugar is dissolved. Whisk in oil. Pour dressing over salad and toss well. Add dill and toss to combine.

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.

Steps:

• Cook wheat berries in a 4-quart pot of boiling water (not salted), uncovered, until tender, 1 to 1 1/4 hours. Drain in a large sieve and rinse under cold water to cool, then drain well.
• Whisk together vinegar, salt, and pepper in a large bowl. Add oil in a slow stream, whisking until combined. Add wheat berries, onion, and dill and stir to coat well.