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Wheatberry Salad Recipe

Wheatberry Salad

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (64)

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Average Rating:

Total Reviews: 64

Showing 21-30 of 64

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  • on May 22, 2010

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    I made this as a side dish to Ina's Parmesan Chicken, and I have to say it was an interesting recipe. I wish I'd read the reviews prior to making it; I took the recipe straight from the Family Style cookbook. Definitely soak the wheatberries overnight; I simmered them for nearly and hour and a half (!! and they were still pretty crunchy. All in all, this is, as other reviewers have said, a versatile, healthy and fun dish that I will be making again with a few alterations.

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  • on April 29, 2010

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    This recipe is a good base for a wheatberry salad. I always omit the carrots, but add diced green onion, dried cranberries or cherries, red bell pepper, cilantro, and feta. Everybody asks for the recipe.

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  • on April 23, 2010

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    I'm making this for the second time as I write this. It's such a healthy delicious side dish and serves up well warm or cold. The 1st time I made it as written and it was very good. Today, I will be adding extra balsamic, sauteed onions, diced carrots, diced roasted red peppers and feta. Customize it to your tastes or whatever you happen to have lying around. I soaked my wheat berries overnight, drained the water, covered with a few inches of fresh water and simmered on the stovetop for 55 minutes. Perfect!

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  • on April 12, 2010

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    I just made this for a family picnic....we were asked to bring healthy food. I read many of the reviews and decided this recipe fit the bill. DEFIINITELY soak the wheat berries over night!!!!!!! (45 mins. was not enough cooking time without soaking. I added celery, tomatoes and the Old Bay seasoning that was suggested by others ... what a huge hit!! I was asked for the recipe by many of the picnic goers!! This recipe is a keeper!

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  • on March 25, 2010

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    I saw Ina make this on TV today and decided to have it for lunch. It is easy and would be quick to make if you soaked the wheatberries overnight. The only change I made was to julienne the carrots with my mandoline rather than add them diced. Thanks for this great recipe!

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  • on March 15, 2010

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    My husband and I really enjoyed this. I wish I had read some of the reviews before cooking it so I would have known that the wheatberries took longer than 45 minutes to cook. That said, I thought it turned out really well. We just threw in the leftover veggies we had in the fridge, cooked the wheatberries in chicken stock instead of water, added double the vinegar, and ate it warm. We thought it was a deliciuos, healthy side dish. The leftovers were great cold too! What I love is that there are endless possiblities with this. Next time I'm thinking about throwing in some shrimp and I loved the suggestion of the feta! Another great recipe from the Barefoot Contessa!

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  • on March 11, 2010

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    What's a wheatberry? Does it have another name?

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  • on March 01, 2010

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    I do recommend soaking the wheatberries otherwise it takes much longer than 45 minutes to boil. Everytime I serve this salad, everyone loves it and ask for the recipe. It is full of flavor, extremely healthy, and different from the norm. I would love to get another recipe for wheatberries from Ina with a sweet sauce and fruit instead of the vegies.

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  • on January 14, 2010

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    Love the chewy texture. Will make a lot. Thanks for the idea of feta.

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  • on August 22, 2009

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    - Soak the wheat berries several hours or overnight.
    - Simmer (low boil until done with water to cover, then drain and proceed with the recipe. Test after an hour and 20 minutes and it may take longer. There is a tenderness to the bite, and some of the grains are bursting, when done.
    - Thank you for the recipe.

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