Winter Wheat Berry Salad with Figs & Red Onion
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1.25 cup Wheat Berries, Nature's Earthly Choice Red Winter Wheat WG 1/4 C dry 3 tbsp Vinegar - Natural Rice Vinegar (Nakano) .33 cup Orange Juice 2 tbsp Honey .5 cup, packed Raisins, golden seedless .5 cup Figs, dried .5 medium (2-1/2" dia) Onions, raw 3 stalk, large (11"-12" long) Celery, raw .25 cup Olive Oil 2 fruit without seeds Lemons 1 cup, whole Almonds .25 cup Parsley 1 tsp Salt 1 dash Pepper, black
Put the wheat berries in a saucepan and cover with water. Bring to a boil over medium heat, then turn the heat down to low and partially cover the pot. Cook for 45 m, or until the wheat berries are soft and chewy.
While the wheat berries are cooking whisk the rice viengar, OJ and honey together in a small saucepan., Bring to a boil and add the raisins and chopped figs. Turn off the heat and let the fruit steep in the juice and vinegar.
Finely dice the red onion; (1 - 1.5 cups). Finely dice the celery (1.5 - 2 cups). Mix them in a large bowl.
When the wheat berries are tender, drain them and pour into a large bowl with red onion and celery. Toss with olive oil and lemon zest. Add vinegar and juice mixture, all the fruit, and mix. Toss with the almonds, chopped parsley (or mint(, and salt. Add pepper to taste.
Let the salad stand at room temperature for at least one hour before serving. Serve warm or at room temperature.
Serving Size: 1/8
Number of Servings: 8
Recipe submitted by SparkPeople user VAINVT.
While the wheat berries are cooking whisk the rice viengar, OJ and honey together in a small saucepan., Bring to a boil and add the raisins and chopped figs. Turn off the heat and let the fruit steep in the juice and vinegar.
Finely dice the red onion; (1 - 1.5 cups). Finely dice the celery (1.5 - 2 cups). Mix them in a large bowl.
When the wheat berries are tender, drain them and pour into a large bowl with red onion and celery. Toss with olive oil and lemon zest. Add vinegar and juice mixture, all the fruit, and mix. Toss with the almonds, chopped parsley (or mint(, and salt. Add pepper to taste.
Let the salad stand at room temperature for at least one hour before serving. Serve warm or at room temperature.
Serving Size: 1/8
Number of Servings: 8
Recipe submitted by SparkPeople user VAINVT.
Nutritional Info Amount Per Serving
- Calories: 280.5
- Total Fat: 12.9 g
- Cholesterol: 0.0 mg
- Sodium: 253.1 mg
- Total Carbs: 39.8 g
- Dietary Fiber: 7.6 g
- Protein: 7.2 g
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