BVR: Wheat Berry Salad

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* Exported from MasterCook Mac *

 

Wheat Berry Salad

 

Recipe By : Martha Rose Shulman, The Best Vegetarian Recipes

Serving Size : 4 Preparation Time :0:00

Categories : 2 Salads

 

Amount Measure Ingredient -- Preparation Method

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1 cup wheat berries

-- preferably soaked overnight (see info)

1/2 teaspoon salt

1 large red bell pepper -- diced

1/2 European cucumber (or 1 medium cucumber) --

peeled & diced

-- seeded if necessary

2 medium tomatoes -- diced

-- optional, in season only

1/2 cup fresh herbs -- chopped

-- parsley, chives, dill or tarragon

leaves of romaine lettuce or leaf lettuce --

optional

-- Dressing --

1/4 cup fresh lemon or lime juice

1 clove garlic -- minced

salt -- to taste

freshly ground black pepper -- to taste

1/4 cup extra virgin olive oil

1/4 cup plain yogurt

 

1

Drain the soaked wheat berries and combine with 3 cups water in a

saucepan. Bring to a boil, reduce the heat, cover, and simmer for 1

hour. Add the salt and continue to simmer until tender, another 30 to 60

minutes. Drain off any water left in the pot.

2

Toss the wheat berries with the bell pepper, cucumber, tomatoes, and

herbs.

3

Mix together the ingredients for the dressing.

4

Toss the dressing with the salad. Just before serving, line a platter or

wide bowl with the lettuce, if you wish, and top with the wheat berry

mixture.

 

Advance preparation: The salad ingredients can be assembled and tossed

together hours ahead of serving. Refrigerate and toss with the dressing,

just before serving. The dressing will hold for an hour, in or out of

the refrigerator.

 

Makes 4 to 6 servings.

 

Source: Martha Rose Shulman, The Best Vegetarian Recipes, 2001

Typed and MC Formatted by Eruna Schultheiss

 

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Per serving (excluding unknown items): 159 Calories; 14g Fat (77%

calories from fat); 2g Protein; 8g Carbohydrate; 2mg Cholesterol; 292mg

Sodium

 

NOTES : Because wheat berries are so chewy, salads are a great vehicle

for them. If you've never tried the sturdy grain before, start with

this. Their texture and tawny color contrasts nicely with the crunchy,

bright, chopped vegetables. The tangy salad is substantial enough to eat

as a main dish. If you make it in the winter, omit the tomatoes.

 

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