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Greek Grain Salad
Recipe courtesy Chef Jon-Paul Hutchins, Scottsdale Culinary Institute Show: Sara's Secrets Episode: Amazing Grains Overall User Rating: 
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I loved it
08/08/2008 at 02:08pm
User: Katie from Robbinsdale, MN User Rating:
I really liked this salad, great flavor, definately full of fiber! I think there was an error in the recipe, since I changed pound to cup and it still made more than we could eat over several days. Will make again, probably for a pot luck or something to share with others since it makes so much.
used Israeil couscous instead of rye berries.
03/12/2008 at 12:36pm
User: Anonymous User Rating:
Soaked wheat berries overnight and cooked until tender. Used toasted Israeli couscous instead of rye berries.
Great Salad!
04/24/2007 at 11:36am
User: Anonymous User Rating:
I made this salad using 1 cup of barley and 1 cup of wheat berries. I omitted the olives and feta cheese and added some chopped green and red pepper and green onions. I also used a combo of red wine and balsamic vinegar in the dressing and lowered the amount of EVOO to about 1/3 cup. I thought I would be the only one eating it, everyone at the table had seconds and the leftovers were even better the next day! I will definitely make this salad again! Thanks for the great idea!!
greek grain salad
03/30/2007 at 04:55pm
User: Anonymous User Rating:
we loved the salad. Again the measurements on the grains should have been cups. It made a lot and we ate it for over a week.
caution
03/09/2007 at 06:44pm
User: Terri from severna park, MD User Rating:
FYI--I saw this episode today and the chef stressed that salt was NOT to be added to the water when cooking the wheatberries as it toughens them. I love wheatberries and greek flavors so this sounds awesome!
Help!
07/06/2006 at 12:57pm
User: Judy from Hudson, FL User Rating:
I know I'll love this recipe because I love the Barefoot Contessa's wheatberry salad. But my husband thinks the grains are too hard and I wonder if this chef or the food network kitchen thinks the grains should be soaked overnight like beans, etc. We should be able to have a question area for recipes, not just a review section. Thank you
Hooked
01/15/2006 at 06:02pm
User: Sam from Iowa City, IA User Rating:
This is an awesome recipe! We have made it several times over the past month, for home and pot-lucks. Everyone has asked for the recipe. It is healthy and filling. For the dressing, we have substitued lemon juice for the vinegar. For preparation, the reviewer who suggested cups instead of pounds for the grain amounts must be correct. In addition, we don't remove the barley, then add it back to the water. We just cook it first, then add the rest of the grains to finish. This is a great way to eat Greek Salad fixin's if you like Greek Salads. Bravo!
Multi-generational hit
08/03/2004 at 11:34am
User: Anonymous User Rating:
I made this recipe to take to a family get-together in Maine. Everyone loved it, especially my not-quite-three- year-old grandson. He asked for more several times! I served it with the poached salmon with tarragon sauce--Delicious!
Incorrect weights?
07/12/2004 at 01:30pm
User: BARBARA from Bellingham, WA User Rating: Not Rated
The recipe calls for two pounds of grain as opposed to what I think should read two cups for six servings. I followed the recipe for cooking the grain and ended up with a mountain of the stuff - enough for a small army. I used about half of the grain with the rest of the ingredients and the salad received rave reviews from all. And we had enough left over for two of three more meals.
Stay With You Salad
07/12/2004 at 01:00pm
User: WILLIAM from Highland Heights, KY User Rating:
Very strong salad. Hard to digest.
CRUNCH BERRIES
07/03/2004 at 02:50pm
User: CHERYL from yorba linda, CA User Rating:
COULDN'T FINE RYE BERRIES BUT FOUND WHITE AND RED WHEAT BERRIES. WE LOVE THE CRUNCH. ALL THE FLAVORS GO GREAT TOGETHER. MY 18 YR OLD SON LOVES IT ALSO.