Wheat Sweet Salad Recipes

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:

• In large saucepan, add wheat and 6 cups of water. Cook about 3 hours on low heat. Add one more cup of water if necessary Do not let wheat burn. The wheat will puff up and be very soft. Stir once in a while. Watch the water.
• Drain any remaining water in colandar. Rinse with cool water.
• In mixing bowl, mix cream cheese, instant vanilla pudding and crushed pineapple and juice. Beat on low speed until mixed.
• Add cool whip, and mix in low speed.
• Add cooked rinsed wheat, and fold into cream cheese mixture.
• Note: You can use Instant Pistashio Pudding or instant lemon pudding.
• You can also freeze this salad. A long keeper dish for the refrigerator too.

Steps:

• Soak wheat berries in a bowl of water for at least 5 hours or overnight. Drain and place in a slow cooker with enough water to cover by one inch. Cover, and cook on Low setting for 5 to 6 hours, until tender. Add more water if needed. When tender, drain, and rinse under cold water to chill.
• In a large bowl, stir together the cream cheese, pineapple and lemon juice. Stir in the dry pudding mix until smooth. Stir in the wheat berries until evenly coated. Fold in whipped topping just before serving. Refrigerate any leftovers.

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:

• Soak the sweetbreads in a large bowl of cold water for 3 hours, changing the water several times. Then remove the sweetbreads from the water and gently pull away as much of the outer membrane as you can, being careful not to tear the flesh. Soak the sweetbreads again for 1 hour, this time in a large bowl of cold water with 1 teaspoon of coarse salt. Remove from the water and peel away more of the membrane. Separate the sweetbreads into its 2 lobes.
• Fill a medium saucepan with 5 cups cold water, 1 teaspoon coarse salt and the white wine vinegar. Place the sweetbreads in the pan and slowly bring the water to a simmer over moderate heat (this should take about 10 minutes). Allow the water to simmer very gently for another 5 minutes. (The sweetbreads should be firm on the outside, but still give a little when squeezed). Remove sweetbreads and place them in ice water for 10 minutes to stop the cooking.
• Dry sweetbreads and place in a heavy loaf pan or a terrine lined with plastic wrap. Cover with another layer of plastic wrap. Place another heavy loaf pan or terrine on top to weigh down the sweetbreads, and place in the refrigerator for at least 3 hours or overnight.
• When ready to cook, bring a large saucepan of water to a boil and cook haricots verts until they are crisp but slightly tender, about 5 minutes. Remove and reserve at room temperature.
• In a small bowl combine the lemon juice with the balsamic vinegar and 1 tablespoon of the shallots. Slowly whisk in the hazelnut oil. Season to taste with salt and the additional black pepper. Reserve.
• Place 2 tablespoons of the vegetable oil in a large skillet over moderately high heat. When the oil is hot but not smoking, add remaining shallots and saute, stirring constantly, for 3 minutes. Add mushrooms, making sure the pan is not overcrowded. (It may be necessary to saute the mushrooms in 2 batches). Saute with a big pinch of salt, shaking the pan occasionally, until mushrooms are nicely browned, about 5 to 7 minutes. Remove mushrooms from skillet and reserve. If there is liquid in the pan that the mushrooms have given off, boil it until it is reduced to 1 to 2 tablespoons and pour over the mushrooms.
• With a very sharp knife, cut the weighted sweetbreads into broad slices that are about 1/4 inch thick. Combine the flour, the remaining 2 teaspoons of coarse salt, and the 1/2 teaspoon of black pepper on a plate and mix well. Add the remaining 3 tablespoons of vegetable oil to the skillet in which the mushrooms cooked, and place over high heat. Dredge sweetbread slices in the seasoned flour on both sides and add to hot oil. Saute, turning, until sweetbreads are browned and crispy on the outside, about 3 minutes. Remove.
• Toss reserved haricots verts and mushrooms together. Toss mixture with about half the hazelnut vinaigrette. Place one-fourth of the mixture on each of 4 plates. Nestle pieces of the crispy sweetbread slices among the haricots verts/ mushroom mixture, and drizzle the remaining vinaigrette over the sweetbread slices. Garnish with chervil.
• Suggested drink: Domaine Laroche Chablis Premier Crus, Les Fourchaumes 1987.

Steps:

• Preheat the oven to 350 degrees F. Spread the pecans out on a baking sheet, and roast until golden, 8 to 10 minutes. Let cool, and roughly chop. Turn the oven up to 425 degrees F. Transfer the pecans to a medium bowl. Add 1/3 cup vinegar, the mustard, honey, 1/2 teaspoon salt and a few grinds of black pepper, and whisk to combine. Slowly drizzle in the oil while whisking constantly until blended into a vinaigrette.
• Spread the sweet potatoes out on a rimmed baking sheet. Drizzle with 3 tablespoons of the vinaigrette, sprinkle with a large pinch of salt and toss to combine. Roast until the squash is fork-tender and browned in spots, 30 to 40 minutes. Remove and let cool. (The sweet potatoes can be made and refrigerated up to 2 days ahead.)
• Meanwhile, bring a medium pot of water to a simmer, add the wheat berries and cook until tender, 20 to 30 minutes. Let cool in the pan. (The wheat berries can be made and refrigerated up to 2 days ahead.)
• Put the cabbage in a medium bowl, and add the remaining 2 tablespoons vinegar and 1/4 teaspoon salt. Rub the vinegar and salt into the cabbage, and let sit until tender, about 30 minutes, tossing and massaging again about halfway through.
• Using a 3-quart tall glass bowl for 1 large salad or four 16-ounce wide-mouth glass jars with lids for individual salads, make a first layer with the wheat berries, then add the following in separate layers: half the cabbage, the sweet potatoes, Cheddar, parsley and peppers, the remaining cabbage, the ham and kale. Top with the apple chips. (The salad, except for the apple chips, can be put together, covered and refrigerated for up to 2 hours; top with the chips right before serving.)
• If making 1 salad, just before serving, transfer it to a large bowl, toss with the dressing and season with salt and pepper. If making 4 salads, add dressing to each jar, season with salt and pepper, cover with the lid and shake to coat.

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 berries according to package directions; drain and cool. Meanwhile, combine the next 5 ingredients; add wheat berries. Whisk together dressing ingredients. Pour over salad; toss to coat. Serve at room temperature or chilled.