Time 1h30m Yield 4 servings Number Of Ingredients 14 Steps:
Put the wheat berries in a medium saucepan and toss in the bay leaf and thyme bundle. Fill the pan with water and season abundantly with salt. Bring the water to a boil and reduce to a simmer. Simmer the wheat berries until they are soft, 1 hour. Drain the wheat berries and reserve. In a large straight-sided saute pan, render the bacon until almost crispy. Add a few drops of olive oil and add the onions. Season the onions with salt, a pinch of crushed red pepper and the rosemary. Bring the pan to a medium heat and cook the onions for 6 to 7 minutes. Add the garlic and cook 2 to 3 minutes longer. Add the mushrooms and stir to coat with the oil. Season the mushrooms with salt and cook them for 5 to 6 minutes. Add the wine and cook until the wine has reduced by half. Toss in the wheat berries and the chicken stock. Cook until the stock has reduced almost all the way but the salad is not dry. Stir in the parsley and serve warm or at room temperature.
Time 1h20m Yield 6 servings. Number Of Ingredients 11 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.
Time 2h30m Yield 4 Number Of Ingredients 15 Steps:
In 2-quart saucepan, heat water and wheat berries to boiling; reduce heat to low. Cover; simmer 60 to 70 minutes or until wheat berries are tender but still chewy. Drain. In small bowl, stir all dressing ingredients with whisk until blended. In medium bowl, toss wheat berries, tomatoes, sun-dried tomatoes and chopped basil. Pour dressing over mixture and mix well. Cover; refrigerate 1 to 3 hours to blend flavors. Divide salad evenly among 4 plates or bowls. Top each serving with 1 tablespoon cheese. Garnish with basil sprigs.
Time 1h30m Yield 6 servings Number Of Ingredients 9 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.
Number Of Ingredients 8 Steps:
Place wheatberries in a strainer and rinse under cold water. In a large pot, combine wheatberries with 2 1/2 quarts salted water, and cook until al dente, about 50 minutes. Drain, and set aside. Heat olive oil in a medium saute pan over medium heat. Add onions, and cook until translucent, about 3 minutes. Stir in mushrooms, and add white wine. Simmer until wine has evaporated, about 7 minutes. Add onions and mushrooms to wheatberries in a medium bowl. Toss with parsley and sage, and season with salt and pepper to taste; serve warm.
Time 50m Yield 6 serving(s) Number Of Ingredients 9 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.
Number Of Ingredients 12 Steps:
Cover wheat berries with cold water by 2 inches in a large saucepan. Cover; bring to a boil. Uncover; reduce heat, and simmer until tender, about 40 minutes. Drain; transfer to a serving bowl. Whisk together lemon juice, mustard, honey, salt, and pepper. Pour in oil in a slow, steady stream, whisking until emulsified. Drizzle over wheat berries; toss. Add fennel, cucumbers, celery, scallions, and parsley; toss. Cover; refrigerate 8 hours. Bring to room temperature.
Time 1h8m Yield 5 serving(s) Number Of Ingredients 8 Steps:
Cook wheatberries: rinse wheatberries in cold water, then boil them in a large pot with approx 2.5 quarts of water for 60 minutes, or until al dente, then strain. Once wheatberries are nearly cooked, heat olive oil in a separate pan and cook onion until translucent; about 3 minute. Stir in mushrooms and white wine. Simmer for 10 minutes. In a bowl toss cooked, drained wheatberries with mushroom mixture and mix in the parsley, salt (to taste), and red wine vingear (optional).
