Spanish Wheat Berry Salad
Spanish Wheat Berry Salad is an European side dish. For 84 cents per serving, this recipe covers 11% of your daily requirements of vitamins and minerals. One serving contains 354 calories, 10g of protein, and 19g of fat. This recipe serves 6. 91 person found this recipe to be scrumptious and satisfying. It is brought to you by Vegetarian Times. Head to the store and pick up wheat berries, flat-leaf parsley, olive oil, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 45 minutes. It is a good option if you're following a lacto ovo vegetarian diet. Taking all factors into account, this recipe earns a spoonacular score of 83%, which is outstanding. Similar recipes include Wheat Berry Salad, Wheat Berry Salad, and Wheat Berry Salad.
Servings: 6
Ingredients:
¼ cup chopped toasted almonds
¼ cup chopped flat-leaf parsley
1 clove garlic, minced (1 tsp.)
1 Tbs. lemon juice
6 Tbs. olive oil, divided
¼ cup (1 oz.) shaved Manchego cheese or Pecorino Romano cheese, optional
1 medium red bell pepper, chopped (1 cup)
¼ cup chopped shallots
1 Tbs. sherry vinegar
1 ½ cups wheat berries, rinsed and drained
Equipment:
pressure cooker
whisk
bowl
Cooking instruction summary:
1. Heat 1 Tbs. oil in 6-qt. pressure cooker over medium-high heat. Add wheat berries, and sauté 5 minutes, or until toasted. Add 4 1/2 cups water. Lock lid in place. Bring to high pressure over high heat. Reduce heat, and cook 30 minutes. Release pressure using automatic pressure release, or carefully transfer cooker to sink, and run cool water over rim of lid. Remove lid, tilting away from you to let steam escape. Drain wheat berries.2. Whisk together remaining 5 Tbs. oil, vinegar, lemon juice, and garlic in large bowl. Season with salt and pepper, if desired. Add wheat berries, bell pepper, almonds, shallots, and parsley, and toss to combine. Season with salt and pepper, if desired. Sprinkle with cheese, if using.
Step by step:
1. Heat 1 Tbs. oil in 6-qt. pressure cooker over medium-high heat.
2. Add wheat berries, and sauté 5 minutes, or until toasted.
3. Add 4 1/2 cups water. Lock lid in place. Bring to high pressure over high heat. Reduce heat, and cook 30 minutes. Release pressure using automatic pressure release, or carefully transfer cooker to sink, and run cool water over rim of lid.
4. Remove lid, tilting away from you to let steam escape.
5. Drain wheat berries.
6. Whisk together remaining 5 Tbs. oil, vinegar, lemon juice, and garlic in large bowl. Season with salt and pepper, if desired.
7. Add wheat berries, bell pepper, almonds, shallots, and parsley, and toss to combine. Season with salt and pepper, if desired. Sprinkle with cheese, if using.
Nutrition Information:
covered percent of daily need
