NEW! Google Custom Search


Seeking wheatberry salad recipe

Susan_O's picture

I attended a post-wedding party at the home of a friend this past summer. The caterer brought a terrific salad that contained wheatberries, a little bit of green onion, dried cranberries, and lots of other goodies. It also may have contained wild rice, although there was a separate wild rice salad that was also delicious, and I might be blending the two in my brain.

The wheatberry salad was a delicious side dish to the dinner, but was substantial enough to be a satisfying meal all by itself. I've checked my many cookbooks, but have not yet found something that sounds comparable. Do any of you have a recipe you would share? Thanks in advance.

kai_'s picture

(post #58703, reply #1 of 11)

Recipe--Summer Wheatberry Salad

For the Salad:

1 cup soft wheatberries 6 cups water (or vegetable or chicken stock) with 1/2 tsp. salt 1 bay leaf 1/2
cup quartered cherry tomatoes 1/4 cup diced roasted red bell pepper 2 tbs. capers, drained and
chopped 3 tbs. sliced scallion (white and green parts) 1/4 cup sliced almonds, toasted 2 tbs.
chopped fresh basil or cilantro

For The Vinaigrette: 1/2 to 1 tsp. finely minced garlic 2 tbs. fresh lime juice 1 tbs. white-wine vinegar
1/4 cup fruity olive oil Salt and freshly ground pepper to taste

For The Garnish: Young greens such as arugula, red mustard, cress, mizuna, or a mix

In a heavy saucepan with a lid, combine the wheatberries, water or stock, salt, and bayleaf. Bring to a
boil and then simmer partially covered until the wheatberries are pleasantly chewy, which may take
anywhere from 50 to 90 min. Remove the pan from heat, discard the bay leaf, and let the berries cool
in the liquid. When cool, drain off all the liquid and put the berries into a large mixing bowl. Add the
artichoke hearts, tomatoes, roasted pepper, capers, scallion, almonds, and basil or cilantro.

Whisk together the garlic, lime juice, vinegar, olive oil, salt, and pepper; toss with the salad. Arrange
the greens on chilled plates and top with the salad.

(I've never tried it, but it sounded so good I had to save it.)

Carolina's picture

(post #58703, reply #2 of 11)


Kai's recipe sounds delicious. Here's one you might try after hers.

Wheatberry Salad with Dried Cranberries and Fresh Herbs (The Dean & DeLuca Cookbook):

1 pound dried wheatberries

3 quarts water

1/4 pound dried cranberries

1/4 cup minced red onion

1/3 cup packed, minced mixed fresh herbs (use whatever is available fresh, such as: tarragon, chervil, rosemary, and chives)

1 tablespoon salt

1/4 cup raspberry vinegar

2 tablespoons light, fruity olive oil

Salt and pepper to taste

Boil the wheatberries in the 3 quarts salted water, for 60 minutes or until they are soft but still chewy. Drain in a strainer.

Add the wheatberries to a large bowl with the cranberries, onion, and minced herbs. Dissolve the salt in the raspberry vinegar and pour the vinegar over the wheatberries along with the oil.

Let the salad sit, covered, for at least 30 minutes and up to 2 hours. (The flavor is enhanced the longer it sits.)

Season to taste with salt and pepper. Serve at room temperature.

"A great accompaniment to grilled fish or chicken". Serves 8 as a side dish.

kai_'s picture

(post #58703, reply #3 of 11)

Carolina, I think your recipe sounds more like what Susan is looking for--and boy, does it sound wonderful!

And, Susan, I think either of these recipes could accommodate a bit of wild rice, too! (I'm trying to think of something besides ice cream--or most desserts besides rice pudding--that I wouldn't love a bit of wild rice with...hmmm)

Another thing--sprouted wheat is also quite delish, although I wouldn't make it the main ingredient in a salad. And radish sprouts are very tasty (spicy)! I think either might fit in here, too.

Thanks to you both! I've never used dried cranberries, and am now all a-flutter to do so, when I find them.

Susan, please report back your findings...I don't know when I will get around to making either of these, but I tend to be a "sloppy" cook--if I don't like what is happening, I add more of what I think will work--thus, I sometimes have creations with NO exact measurements, hence, no "precise" recipe...sigh

Jean_'s picture

(post #58703, reply #4 of 11)

I made a wonderful tossed salad with mixed greens, diagnally sliced celery, red onion slices(thin), walnut halves, dried cranberries (Craisins brand have sugar added and are great), and shredded swiss cheese. Dress this with a cranberry/walnut vinaigrette and enjoy.
When I'm lazy or rushed I use a raspberry/walnut vinaigrette made by Ken's Steak House that is very good.

EM_'s picture

(post #58703, reply #5 of 11)

We are slowly but surely trying all of the Ken's Steak House dressings. They are exceptional for bottled dressings. We haven't found one yet that we don't like. Have you tried the Sweet Vidalia Onion Lite?

Jean_'s picture

(post #58703, reply #6 of 11)

I haven't seen that one in our market, but it sounds like a winner. I agree, all that we have tried we've judged to be very good (or better) and the price is quite reasonable, although our market upped the price once they found that they were selling well. That really irks me!!

Cleaver's picture

(post #58703, reply #7 of 11)

Oh Kai! I think i'm gonna die! Thanks for the awesome recipe. It was divine!

kai_'s picture

(post #58703, reply #8 of 11)

OMG Cleaver! Do not pass!!!

I'm just so glad that, after all these years, I seem to be able to tell a "bit" about what flavor and texture combinations sound like they would work well together. And, hehehe, now that you have tested it, I will too, uh, when I get around to it!

So happy you loved it :)

MEAN_CHEF's picture

(post #58703, reply #9 of 11)

I have a seen this recipe before in Fine Cooking I think, but I dont remember which issue. What I have been looking for are the other recipes that were in the same article. Do you remember the source? Thanks.

Carolina's picture

(post #58703, reply #10 of 11)

It's in the September 1998 issue. What do you need?

Susan_O's picture

(post #58703, reply #11 of 11)

At last I get back to you all. My job seems to occupy almost all my time sometimes, and that has certainly been the case lately. Maybe that's why I've been daydreaming about summer dinner parties and salads.

The recipes from Kai and Carolina sound outstanding and absolutely delicious. Carolina's sounds closer to the salad I recall, but I intend to try both. Thank you to all who responded.