Wheat Berry Salad With Walnuts And Dried Cherries Recipes

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:

• 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 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:

• Cover the wheat berries with water and soak overnight.
• The next day place the wheat berries with 8 cups of water in a large saucepan.
• Bring to a boil, reduce heat and simmer for about 1 to 1 1/2 hours or until tender, uncovered
• Drain and refrigerate until completely cooled
• Add walnuts, celery, cherries, scallion and parsley to the wheat berries.
• Whisk together olive oil and lemon juice in a small bowl.
• Stir dressing into salad.
• Season with salt and pepper
• Serve.

Steps:

• In a saucepan bring water and salt to a boil and add wheat berries. Simmer wheat berries, covered, 1 1/2 hours, or until tender. Drain wheat berries in a colander and cool to room temperature.
• Cut apples into 1/2-inch chunks and in a large bowl toss with wheat berries and all remaining ingredients except lettuce. Season salad with salt and pepper and serve over lettuce.

Steps:

• Heat oil in large saucepan over medium-high heat. Add shallots and sauté until translucent, about 5 minutes. Add brown rice, wild rice and wheat berries; stir to coat. Add 2 cups water and 2 cups stock. Bring to boil. Reduce heat to low. Cover and cook until grains are tender and liquid is absorbed, about 40 minutes. Remove from heat. Stir cranberries, apricots, and currants into grains. Cool to room temperature.
• Whisk vinegar, walnut oil, and sage in small bowl to blend. Pour over salad and toss to coat. Season generously with salt and pepper.(Can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before serving.)
• Stir pecans into salad and serve.

Steps:

• Whisk the olive oil, lemon juice and salt and pepper together, set aside. Mix everything else together and toss with the olive oil mixture.