Wheat Berry Salad with Tomatoes and Capers
Pineapple Wheatberry Salad
Wheatberry Ambrosia
Wheat Berry Salad with Tomatoes and Capers
1 six-ounce can troll-caught albacore, drained
1 cup durum wheat berries
Zest of 1/2 orange, in 1 piece or strips
1 pound ripe tomatoes
1 tablespoon capers, rinsed and drained
1/2 small red onion, finely chopped
1 clove garlic, minced
Pinch of ground hot pepper
1/4 cup fresh lemon juice
1/4 cup olive oil
1/2 cup fresh herbs, such as basil, parsley, mint, or whatever you
have, chopped
1 bay leaf
Salt and sugar
Rinse the wheat berries, discarding any chaff. Soak in hot water to
cover for 24 hours, changing the water twice. Drain and rinse the
berries. Put them in a heavy saucepan with enough fresh water to cover
by at least 2 inches. Add the bay leaf, orange zest, and 1 teaspoon
salt and bring to a boil. Reduce the heat, cover, and simmer until the
grains are separate and tender, like rice, neither mushy nor al dente,
30 to 45 minutes. Check frequently after 30 minutes. Drain, discarding
the bay leaf and zest. Let wheat berries cool thoroughly.
Peel, seed, and roughly chop the tomatoes. Place in a colander.
Sprinkle with salt and sugar, and let stand for at least 20 minutes.
Put the albacore in a serving bowl and flake it. Add the capers,
onion, garlic, hot pepper, salt to taste, and the lemon juice. Add the
tomatoes and toss thoroughly. Stir in the olive oil; add the wheat
berries and half of the herbs. Let stand for several hours, if possible.
Just before serving, sprinkle the remaining 1/4 cup herbs on top.
The salad will keep well for several days.
Pineapple Wheat Berry Salad
1 Cup whole wheat berries
1 (20 oz) can crushed pineapple and juice
1 (8 oz) package cream cheese, cubed
1 (8 oz) package white chocolate pudding mix
1 (12 oz) tub Cool Whip
Soak the wheat overnight in water.
Place soaked wheat in a large saucepan, bring to boil and simmer
for 45 minutes to an hour, or until berries are soft and tender. Remove
from pan, rinse and drain in a colander until cool.
While you are draining and cooling the wheat, beat the cream cheese
and pineapple in the mixer until well blended. Add the dry pudding mix
and Cool Whip and stir to blend. Stir in the wheat and chill for 2 hours
before serving. Serves 6 - 8
Wheat Berry Ambrosia
3/4 cup whole wheat berries, uncooked
1 (4 oz.) package cream cheese
1 (3 oz) package instant vanilla pudding mix
1 (8 oz) can crushed pineapple, undrained
2 Tablespoons lemon juice
2 Cups fat-free whipped topping
1 1/2 Cups seedless red grapes, cut into halves
1 (11 oz) can mandarin oranges, drained
2 bananas, sliced
Pecan halves for garnish, optional
Rinse wheat berries. Place in medium sized bowl and cover with
water. Soak wheat berries overnight in covered bowl at room temperature.
Drain.
In a medium sized saucepan, cover soaked wheat berries with about
2 inches of water. Cover and cook on low heat, stirring occasionally,
for 2 1/2 to 3 hours or until berries are soft and very tender. Drain
berries, rinse and cool.
In large bowl, beat cream cheese until soft. Stir in dry pudding
mix, undrained crushed pineapple and lemon juice and mix well. Add
cooled wheat berries and stir to blend.
Fold in whipped topping. Add grapes and mandarin oranges.
Refrigerate until ready to serve.
Just before serving, stir in banana slices, and, if desired, garnish
with pecan halves. Makes about 7 cups.
--
Rec.food.recipes is moderated by Patricia D. Hill at [email hidden].
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/