Wheat Berry Salad

"This tasty salad is good all year around, but it's especially nice in the fall to have with holiday lunches. Prep and cooking times include chilling and such."
 
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photo by a food.com user photo by a food.com user
Ready In:
2hrs 10mins
Ingredients:
14
Serves:
4
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ingredients

  • 1 cup dry wheat berries
  • 14 cup golden raisin
  • 3 tablespoons dried currants
  • 1 medium shallot, minced
  • 10 cups water
  • 1 12 tablespoons vegetable oil
  • 14 cup orange juice
  • 1 tablespoon red wine vinegar
  • 1 teaspoon coriander, ground
  • 14 teaspoon cinnamon
  • 2 apples, halved/cored and cut into small dice (Gravenstein or Granny Smith)
  • 12 cup toasted chopped cashews, unsalted
  • 14 cup crumbled feta cheese
  • salt and pepper, to taste
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directions

  • Place wheat berries, raisins, dried currants, shallot, and water in a large pan.
  • Bring to a boil over high heat, stirring frequently, then reduce heat to medium, cover, and simmer until very tender (about 1 hour and 10 minutes) stirring twice.
  • Drain and transfer mixture to a large bowl.
  • Add the oil, orange juice, vinegar, coriander, cinnamon, apples, cashews, feta cheese, and salt/pepper, and toss well.
  • Chill for an hour (stirring once), serve, and enjoy!
  • Makes 4 servings.

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Reviews

  1. I made this yesterday and it was wonderful. I finally found a recipie for my wheat berries! Boiling the raisens with the wheat made them plump up hugs and they tasted yummy. It made more then 4 servings. More like 6-8. I shared with my neighbors and they want the recipie. I will make this again. It would be good with a little diced ham. I'll try that with the leftovers.
     
  2. This is VERY close to the recipe that I was looking for! A local deli by where I work occasionally carries this salad..I think theirs has green onion in it too, and I'm not sure about the apple & feta. This looks worth trying though! Thank you!
     
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<p>It's simply this: I love to cook! :) <br /><br />I've been hanging out on the internet since the early days and have collected loads of recipes. I've tried to keep the best of them (and often the more unusual) and look forward to sharing them with you, here. <br /><br />I am proud to say that I have several family members who are also on RecipeZaar! <br /><br />My husband, here as <a href=http://www.recipezaar.com/member/39857>Steingrim</a>, is an excellent cook. He rarely uses recipes, though, so often after he's made dinner I sit down at the computer and talk him through how he made the dishes so that I can get it down on paper. Some of these recipes are in his account, some of them in mine - he rarely uses his account, though, so we'll probably usually post them to mine in the future. <br /><br />My sister <a href=http://www.recipezaar.com/member/65957>Cathy is here as cxstitcher</a> and <a href=http://www.recipezaar.com/member/62727>my mom is Juliesmom</a> - say hi to them, eh? <br /><br />Our <a href=http://www.recipezaar.com/member/379862>friend Darrell is here as Uncle Dobo</a>, too! I've been typing in his recipes for him and entering them on R'Zaar. We're hoping that his sisters will soon show up with their own accounts, as well. :) <br /><br />I collect cookbooks (to slow myself down I've limited myself to purchasing them at thrift stores, although I occasionally buy an especially good one at full price), and - yes, I admit it - I love FoodTV. My favorite chefs on the Food Network are Alton Brown, Rachel Ray, Mario Batali, and Giada De Laurentiis. I'm not fond over fakey, over-enthusiastic performance chefs... Emeril drives me up the wall. I appreciate honesty. Of non-celebrity chefs, I've gotta say that that the greatest influences on my cooking have been my mother, Julia Child, and my cooking instructor Chef Gabriel Claycamp at Seattle's Culinary Communion. <br /><br />In the last couple of years I've been typing up all the recipes my grandparents and my mother collected over the years, and am posting them here. Some of them are quite nostalgic and are higher in fat and processed ingredients than recipes I normally collect, but it's really neat to see the different kinds of foods they were interested in... to see them either typewritten oh-so-carefully by my grandfather, in my grandmother's spidery handwriting, or - in some cases - written by my mother years ago in fountain pen ink. It's like time travel. <br /><br />Cooking peeve: food/cooking snobbery. <br /><br />Regarding my black and white icon (which may or may not be the one I'm currently using): it the sea-dragon tattoo that is on the inside of my right ankle. It's also my personal logo.</p>
 
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