here ya go, Elaine..... a few wheat berry recipes >>
http://www.epicurious.com/recipes/food/views/Wheat-Berry-Waldorf-Salad-13054
Wheat Berry Waldorf Salad Gourmet | October 1995
Wheat berries, minimally processed grains of whole wheat, are sometimes marketed as hard wheat.
ingredients
4 cups water
3/4 teaspoon salt
1 cup wheat berries (whole-grain wheat)*
2 tablespoons walnuts, toasted and chopped
1 Gala or McIntosh apple
1 Granny Smith apple
1 celery rib, sliced thin
2/3 cup packed fresh mint leaves, washed well, spun dry, and chopped
1/2 cup dried sour cherries**
1/4 cup golden raisins
2 scallions, chopped
3 tablespoons seasoned rice vinegar
3 tablespoons fresh orange juice
3/4 teaspoon freshly grated orange zest
8 Boston lettuce leaves
*available at natural and specialty foods shops
**available at specialty foods shops and supermarkets
preparation
In a saucepan bring water and salt to a boil and add wheat berries. Simmer wheat berries, covered, 1 1/2 hours, or until tender. Drain wheat berries in a colander and cool to room temperature.
Cut apples into 1/2-inch chunks and in a large bowl toss with wheat berries and all remaining ingredients except lettuce. Season salad with salt and pepper and serve over lettuce.
nutritional information Each Serving: About 369 calories, 3.8 grams fat (9% of calories from fat)
Nutritional analysis provided by Gourmet Each Serving: About 369 calories, 3.8 grams fat (9% of calories from fat)
Nutritional analysis provided by Gourmet
Read More
http://www.epicurious.com/recipes/food/printerfriendly/Wheat-Berry-Waldorf-Salad-13054#ixzz0fUF9JpYl
Dr. Grandma's wheat berry recipes:
http://www.doctorgrandmas.com/recipes/wheat-berry-recipesIna Garten's Wheatberry Salad
http://www.foodnetwork.com/recipes/ina-garten/wheatberry-salad-recipe/index.html
Wheatberry Salad
2002, Barefoot Contessa Family Style
Serves: 6 servings
Ingredients
* 1 cup hard winter wheatberries
* Kosher salt
* 1 cup finely diced red onion (1 onion)
* 6 tablespoons good olive oil, divided
* 2 tablespoons balsamic vinegar
* 3 scallions, minced, white and green parts
* 1/2 red bell pepper, small diced
* 1 carrot, small diced
* 1/2 teaspoon freshly ground black pepper
Directions
Place the wheatberries and 3 cups of boiling salted water in a saucepan and cook, uncovered, over low heat for approximately 45 minutes, or until they are soft. Drain.
Saute the red onion in 2 tablespoons of olive oil over medium-low heat until translucent, approximately 5 minutes. Turn off the heat and add the remaining 4 tablespoons (1/4 cup) of olive oil and the balsamic vinegar.
In a large bowl, combine the warm wheatberries, sauteed onions, scallions, red bell pepper, carrot, 1/2 teaspoon salt, and the pepper. Allow the salad to sit for at least 30 minutes for the wheatberries to absorb the sauce. Season, to taste, and serve at room temperature.
from 101 Cookbooks
http://www.101cookbooks.com/archives/wheat-berry-breakfast-bowl-recipe.html
Wheat Berry Breakfast Bowl
I used red anjou pears here, but any firm, flavorful pear will do. Also, this recipe calls for wheat berries but don't get discouraged if you can't find them (check the bin section at Whole Foods Market or natural foods stores) - any plump, whole grain will do - farro, barley, oat groats, etc.
1 cup Greek yogurt
1/4 cup maple syrup
scan tablespoon of extra-virgin olive oil
scant tablespoon of butter
2 firm pears, cored and chopped into 1/4-inch THIN bite-sized slices
1/2 cup fresh cranberries
3 cups cooked wheat berries* (see head notes for alternatives)
1/2 cup toasted pecans
1/2 cup assorted dried fruits, chopped (I used equal portions of dried persimmons, dates, and crystallized ginger)
Whisk the yogurt and maple syrup together and set aside.
In a large skillet over medium-hight heat, sauté the pear slices in the olive oil and butter for about five minute, or until they get a bit golden. Keep an eye on them though, because they can burn in a flash. Toward the very end, stir in the cranberries and cook for another minute or so - just until the cranberries soften up a bit and a few of them begin to split open. Add the wheat berries to the skillet and toss gently.
Turn out onto a platter, or serve in individual bowls ladled with a generous amount of the maple yogurt, and sprinkled with plenty of pecans and dried fruit. For those of you who prefer a bit more sweetness, serve with more maple syrup on the side.
Serves 4-6.
*To cook wheat berries: Combine 2 cups wheat berries, 6 cups water, and 2 teaspoons salt in a large saucepan over medium-high heat. Bring to a boil, lower the heat, and simmer, covered, until plump and chewy (and a few of the berries split open), about an hour or so. The berries will stay al dente, and the only way to be sure they're done is to taste a few. Drain and set aside.
