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.
- Portion size 6 servings
- Credits : Canadian Living Magazine: March 2005
- 1 1/2 cup wheat berry
- 1/4 cup pine nut
- 1/4 cup slivered almonds
- 3 tablespoons vegetable oil
- 1 onion chopped
- 2 cloves garlic minced
- 1 tablespoon mild curry paste
- 1/4 teaspoon salt
- 3 tablespoons white wine vinegar
- 1 sweet red pepper diced
- 1/2 cup cubed cumin Gouda cheese
- 1/2 cup cubed mozzarella cheese
- 2 tablespoons chopped fresh parsley
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 salt ; 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.
Nutritional facts <b>Per each of 6 servings:</b> about
- Sodium 708 mg
- Protein 9 g
- Calories 305.0
- Total fat 15 g
- Cholesterol 13 mg
- Saturated fat 3 g
- Total carbohydrate 36 g
- Iron 16.0
- Folate 11.0
- Calcium 9.0
- Vitamin A 9.0
- Vitamin C 57.0