HOW TO COOK TENDER, CHEWY WHEAT BERRIES ON THE STOVETO…
Provided by Dana Velden
Total Time 0S
Number Of Ingredients 3
Steps:
- Toast the wheat berries (optional). Preheat the oven to 375°F. Spread the wheat berries on a baking sheet and toast in the oven for about 10 minutes, or until lightly colored and aromatic.
- Cook on the stovetop. Transfer the wheat berries into a sauce pan and add 3 cups of water and a big pinch of salt. Bring to a boil, reduce heat to a simmer, and cover the pan.
- Check for doneness. At about 30 minutes, start checking for doneness by scooping out a few berries and carefully tasting after they've cooled a bit. They should be chewy but not tough. If not quite done, continue cooking and check the wheat berries every 5 minutes. You may need to cook them up to 25 minutes longer depending on the exact variety of wheat berry you purchased and their age.
- Drain. Drain the berries in the strainer and transfer to a bowl. Toss with a splash of olive oil and a pinch of salt.
- Store in refrigerator. If not using right away, store the cooked wheat berries in a tightly covered container in the refrigerator for up to a week. Gently reheat in a frying pan over low heat until hot, or serve at room temperature.
Nutrition Facts : SaturatedFatContent 0.1 g, UnsaturatedFatContent 0.0 g, CarbohydrateContent 31.2 g, SugarContent 0.2 g, ServingSize Serves 4, ProteinContent 4.3 g, FatContent 0.7 g, Calories 139 cal, SodiumContent 97.7 mg, FiberContent 5.3 g, CholesterolContent 0 mg
WHEATBERRY SALAD RECIPE | INA GARTEN | FOOD NETWORK
Provided by Ina Garten
Categories side-dish
Total Time 1 hours 30 minutes
Prep Time 10 minutes
Cook Time 50 minutes
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.
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