VegPlanet: wheat berry salad

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* Exported from MasterCook *

 

Wheat Berry Salad

 

Recipe By :Didi Emmons : Vegetarian Planet

Serving Size : 6 Preparation Time :0:00

Categories : Grains Kitpath

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 quart water

1 1/3 cups wheat berries (soft wheat, red, winter)

1 cup corn kernels -- or 2 ears

3 tablespoons olive oil

1 1/2 tablespoons balsamic vinegar

2 tablespoons drained capers

1 cup chopped plum tomato -- or 3 tomatoes

1/4 cup crumbled feta cheese

1/2 teaspoon salt -- or to taste

freshly ground black pepper -- to taste

 

1. In a saucepan, combine water and wheat berries. Cover with a tight-fitting

lid, and set the pan over medium-high heat. When the water comes to a boil, turn

the heat to low. Simmer for 2 hours, checking from time to time to be sure some

water remains, and adding a bit if necessary. When the berries are tender but

still chewy, add the raw corn kernels and simmer for 1 minute more. Put berries

and corn into a colander or sieve and run cold water over them to stop the

cooking. Drain well.

 

2. In a large bowl, combine the olive oil, vinegar, capers, tomatoes, feta and

basil. Add berries and corn, salt and pepper. chill for salad for at least 1

hour before serving.

 

Description:

" Wheatberries, tomatoes, corn, capers, feta, basil "

S(Veg-Recipes):

" Hanneman 03/30/01 "

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Per Serving (excluding unknown items): 229 Calories; 9g Fat (32.9% calories from

fat); 6g Protein; 35g Carbohydrate; 6g Dietary Fiber; 6mg Cholesterol; 283mg

Sodium. Exchanges: 2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 1/2

Fat; 0 Other Carbohydrates.

 

Serving Ideas : Side dish for sandwiches; main dish with salad greens.

 

NOTES : *High in nutrients, wheat berries are also quite chewy, even after an

afternoon of cooking. The best way to enjoy them is to mix them with softer

foods. TIPs: Didi prefers " soft wheat berries " but hard berries may be used in

this recipe, too. Well covered in the refrigerator, the salad will keep for 3

to 4 days. *Review: Tried it; like it. --MWFord at

http://www.littleyellowhouse.com/abooks/book14.html

 

Nutr. Assoc. : 0 5028 0 0 0 0 0 0 0 0

 

 

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