Tag Archives: grains

Wheat Berry Waldorf Salad


The wheat berry is one of my favorite grains so I was excited to try out this Waldorf Salad recipe I discovered in the November / December issue of Midwest Living.  I brought it over to my friend’s today for lunch and we both agreed it was pretty good.

There are a lot of pretty good recipes and stories in this issue of Midwest Living, actually.  One of my favorites is a story of a Christmas cookie – Date Pinwheel Cookies – featured on page 26 by a Minneapolis blogger.  Oh wait!  That blogger is me!  I was pretty honored to be asked to contribute a story for this issue of the magazine and I think that my grandma would be pleased as punch to see one of her recipes in a glossy magazine, even if she never would have submitted it herself.

In any case, if you’re looking for some tasty, Midwestern holiday recipes, whether they be cookies or grain salads, you’ll want to check out this very special (at least to me!) issue of Midwest Living.

Wheat Berry Waldorf Salad (from Midwest Living)
2 1/2 c. water
3/4 c. wheat berries, rinsed
1/3 c. olive oil
1 Tbsp.  dried parsely
1/4 c. apple cider vinegar
1/4 c. lemon juice
1 Tbsp. sugar
1 tsp. salt
1/4 tsp. ground nutmeg
2 large apples, chopped (ML suggests one Granny Smith and one Braeburn; I used one Fireside and one Honeycrisp)
1 c. chopped celery
1/2 c. dried currants (or cranberries, cherries or raisins)
1/2 c. grapes, halved
4 Tbsp. slivered almonds
spinach

1.  In a small bowl, combine the water and wheat berries.  Cover and chill in your refrigerator for 6 to 24 hours.  Do not drain; transfer to a medium saucepan.  Bring to boiling and then reduce to a simmer, covered for 30 mins or until tender with a chewy texture.  Drain and cool.  (I admit, I forgot to do this step and just cooked the wheat berries, sans soaking.  I think they’re fine.)
2.  Prepare the dressing.  In a screw-top jar, combine oil, parsley, vinegar, juice, sugar, salt and nutmeg.  Drizzle dressing over wheat berries, stirring to coat.
3.  In a large bowl, toss apples, celery, cranberries, and grapes.  Stir in wheat berry mixture and mix well.  Serve immediately, or chill for up to 4 hours.
4.  Serve over a bed of spinach and garnish with almonds.

 

 

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Wild Rice, Adzuki Bean and Veggie Salad


Guess who’s done grading papers?  Me!  Guess who’s done writing papers?  Well, almost.  I have found that when writing papers, it’s best to sleep on the final draft and correct typos in the morning after a good night’s rest.  So I’m almost done.  Which means that writing on the blog is no longer a procrastination tool!  How novel!

Here’s a recipe for a salad I threw together for a potluck we had for a co-worker last week.  It seems the end of the semester brings about the need for a lot of cooking and baking, but not enough time to actually report on the food items.  This recipe happened to work well for last week’s potluck because it is both gluten-free and vegan-friendly.  The currants add an unexpected burst of sweetness, too.  Here it is!

Wild Rice, Adzuki Bean and Veggie Salad
1 c. wild rice (uncooked)
1 c. brown rice (uncooked)
1 c. adzuki beans (uncooked)
1 bunch kale, chopped
1 bunch broccoli, chopped
1 1/2 c. carrots, chopped
1 – 2 Tbsps. veggie broth*
1/3 c. dried currants

Cook rices and beans in separate pots.  When cooked through, place in large stock pot.  Add chopped vegetables and cover with lid.  Cook over low heat until vegetables are steamed (I like my veggies a little on the crunchy side, but not completely raw).  Add veggie broth as needed if you need liquid in the rice and veggie mixture.

Dressing
3 Tbsp. Dijon mustard
2 Tbsp. balsamic vinegar
1/2 c. olive oil
1 Tbsp. chopped garlic

Mix dressing ingredients together.  Toss with rice mixture.  Add currants and serve hot, cold or at room temperature.

* I have started making my own veggie broth from vegetable scraps that I collect and save in the freezer.  Once the bag of scraps is full, I make some broth.  Then, I put the broth in ice cube trays and just use a cube or two as needed.

Wild Rice, Adzuki Bean and Veggie Salad