For the filling, beat cream and
Cover the wheat berries with water and soak overnight.
The next day place the wheat berries with 8 cups of water in a large saucepan.
Bring to a boil, reduce heat and simmer for about 1 to 1 1/2 hours or until tender, uncovered.
Drain and refrigerate until completely cooled.
Combine wheat berries with apples, mint, shallot, cranberries.
Whisk together oil, orange juice, vinegar, coriander, and cinnamon.
Pour over wheat berry salad, stir to combine.
Top with feta if using.
Serve.
Cover the wheat berries with water and soak
oil over high heat. Add wheat berries, reduce heat to medium
o a boil. Add the wheat berries and cook, covered, about
owl. Let stand for 15 minutes.
Combine wheat berries, apple and
Place wheat berries in a large container
ixing bowl and let sit for 5 minutes. Stir to dissolve
In a medium bowl combine wheat berries, 3 cups water, and 1/8 teaspoon salt; cover and refrigerate overnight. Transfer to medium saucepan; bring to boiling. Reduce heat; simmer, covered, 45 to 60 minutes or until tender. Drain; cool 1 hour.
In large bowl, combine drained wheat berries, garbanzo beans, snow peas, apricots, cranberries and green onions.
In bowl, whisk together oil, lemon juice, and 1/2 teaspoon each salt and pepper. Pour over wheat berry mixture; stir to coat. Serve at once or cover and refrigerate up to 24 hours.
Combine 2 1/2 tbs oil, vinegar, salt, pepper and sugar in a bowl. Stir well with a whisk.
Add wheat berries, nuts and chicken. Toss.
Heat a skillet over medium heat. Add remaining 1/2 tbsp oil to pan. Add onion & thyme. Cook 3 minutes. Add to wheat berry mixture. Toss. Stir in cherries and greens. Toss. Sprinkle with cheese.
Cook wheat berries in 3 cups of water for 1 hour until tender; add more water if necessary, drain. Rinse wheat berries with cool water and drain thoroughly.
In the microwave on medium heat, cook onion, green and yellow pepper for 1 minute, or until desired softness.
In a 4-quart pot, combine remaining ingredients with microwaved vegetables. On stovetop, bring to a boil and simmer uncovered 1 hour or until desired consistency is reached, stirring occasionally.
This vegetarian wheat berry chili recipe makes 8 servings.
Combine water and wheat berries in saucepan. Bring to boil. Reduce heat,cover and simmer for 55 minutes or until tender.
Place in strainer and run cool water over.
Combine with rest of ingredients and refrigerate.
Bring water and wheat berries to a boil in
Place wheat berries in a pot and cover with water; soak for 3 to 6 hours.
Drain wheat berries and add 4 cups water; bring to a boil. Reduce heat and simmer until wheat berries are tender yet firm to the bite and water is absorbed, 1 to 2 hours. Remove pot from heat and cool.
Mix carrots, celery, onion, and parsley into wheat berries.
Whisk lemon juice, soy sauce, tahini, olive oil, honey, and salt together in a bowl until smooth; stir into wheat berries mixture.
Cook the wheat berries in salted water until
Rinse and drain the wheat berries. Place them in a
Cover the wheat berries with water and soak overnight.
The next day place the wheat berries with 8 cups of water in a large saucepan.
Bring to a boil, reduce heat and simmer for about 1 to 1 1/2 hours or until tender, uncovered
Drain and refrigerate until completely cooled
Add walnuts, celery, cherries, scallion and parsley to the wheat berries.
Whisk together olive oil and lemon juice in a small bowl.
Stir dressing into salad.
Season with salt and pepper
Serve.
In a large saucepan, combine wheat berries, 3/4 teaspoon salt,
Bring water to boil; add wheat berries. Reduce heat and cook, uncovered, for 1 hour or until tender and most of liquid is absorbed. Drain; set aside.
Cook carrots and celery in oil in large skillet over moderate heat for 3 minutes or until tender.
Add wheat berries and cranberries. Cook, stirring, for 5 minutes or until hot.
Remove from heat and stir in remaining ingredients.
Bring water to a boil in a saucepan; add wheat berries, lower heat to medium-low, and cook until wheat berries are tender and water is absorbed, 1 to 1 1/2 hours.
Heat olive oil in a skillet over medium-low heat; saute garlic until fragrant, 1 to 2 minutes. Add olives; cook and stir for 10 minutes. Add wheat berries to olive mixture. Cook and stir wheat berries-olive mixture until heated through, about 5 minutes. Season with salt.