Curried Wheat Berry Salad
Flecked with bits of red pepper, pale cheese and green parsley, this salad is appealing and intriguing. Wheat berries are either soft or hard: soft take 15 minutes less than the hard to cook.
Servings: 4 to 6
Ingredients:
| Nutritional Info | |
| Per each of 6 servings: about | - |
| cal | 305 |
| pro | 9 g |
| total fat | 15 g |
| sat. fat | 3 g |
| carb | 36 g |
| fibre | 7 g |
| chol | 13 mg |
| sodium | 708 mg |
| % RDI: | - |
| calcium | 9% |
| iron | 16% |
| vit A | 9% |
| vit C | 57% |
| folate | 11% |
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1-1/2 cups (375 mL) wheat berries
1/4 cup (50 mL) pine nuts or slivered almonds
3 tbsp (50 mL) vegetable oil
1 onion, chopped
2 cloves garlic, minced
1 tbsp (15 mL) mild curry paste
1/4 tsp (1 mL) salt
3 tbsp (50 mL) white_wine_vinegar
1 sweet red pepper, diced
1/2 cup (125 mL) cubed cumin gouda cheese or mozzarella
2 tbsp (25 mL) chopped fresh parsley
Preparation:
In large saucepan of boiling salted water, cover and cook wheat berries until tender but firm to the bite, 45 to 60 minutes. Drain well. Transfer to large bowl.
Meanwhile, in large skillet, toast pine nuts over medium heat until golden, about 2 minutes. Transfer to small bowl; set aside.
In same skillet, heat 1 tbsp (15 mL) of the oil over medium heat; fry onion and garlic for 2 minutes. Add curry paste and sa< fry until onion is softened, about 3 minutes. Remove from heat. Add remaining oil and vinegar. Add to wheat berries; toss to coat. Let cool. (Make-ahead: Cover and refrigerate for up to 2 days.)
Add pine nuts, red pepper, cheese and parsley; toss to combine.
Additional Information
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Variation
Curried Barley Salad: Replace wheat berries with barley; cook until tender, about 40 minutes.
Source
Canadian Living Magazine: March 2005
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