Chipotle and Toasted Walnut Wheat Berry Salad

Chipotle and Toasted Walnut Wheat Berry Salad
Chipotle and Toasted Walnut Wheat Berry Salad | http://saltandwind.com Wheatberry is super incognito -- those in-the-know have been cooking with it forever, putting it in soups, salads, and using it instead of rice in risotto. B...
Skill
Course
Cuisine
Ingredients
13
Hands-On Time
15 minutes
Total Time
1 hour
Yield
6 cups
Servings
6 to 8
Chipotle and Toasted Walnut Wheat Berry Salad | http://saltandwind.com
Skill
Beginner
Course
Salad, Side
Cuisine
American
Ingredients
13
Hands-On Time
15 minutes
Total Time
1 hour
Yield
6 cups
Servings
6 to 8
Diet
Dairy-Free, Vegetarian
Chipotle and Toasted Walnut Wheat Berry Salad | http://saltandwind.com

Wheatberry is super incognito -- those in-the-know have been cooking with it forever, putting it in soups, salads, and using it instead of rice in risotto. But, for the rest of us? It just seems like brown rice's more refined big brother. One of my favorite ways to give people a taste of wheatberries without too much commitment is this Chipotle and Toasted Walnut Wheat Berry Salad.

Ingredients

  • 2 cups soft wheat berries

    rinsed (about 12 ounces)

  • kosher salt
  • 3 tablespoons olive oil

    divided

  • 1/2 medium yellow onion

    finely chopped

  • 8 ounces carrots

    small dice (about 2 cups)

  • 1 teaspoon fresh thyme leaves

    finely chopped

  • 1 chipotle en adobo

    finely chopped, plus 1 teaspoon chipotle en adobo sauce

  • 1 cup toasted walnut halves

    coarsely chopped

  • 1/2 cup raisins
  • 1 tablespoon red wine vinegar
  • 2 teaspoons honey
  • 3 scallions

    light green and green parts thinly sliced

  • 1/4 cup fresh Italian parsley or cilantro leaves

    roughly chopped

Instructions

Fill a medium saucepan with heavily salted water and bring to a boil over high heat. Stir in wheat berries, reduce heat to medium-low, and cook until tender but still chewy, about 30 to 40 minutes. Drain and spread in a single layer on a baking sheet to cool.

Tip

Can be made through this step up to 4 days ahead. Store covered in the refrigerator until ready to use.

Heat 1 tablespoon of the oil in a medium frying pan over medium-high heat. Add onion and a pinch of salt, and cook until golden brown, about 3 minutes. Add carrots and a pinch of salt and cook until just softened but still retains some bite, about 5 minutes more. Stir in thyme and chipotle and sauce and cook until fragrant then remove from heat.

Place wheat berries in a large, nonreactive bowl and add carrot mixture, nuts, and raisins. Whisk together remaining 2 tablespoons of oil, vinegar, and honey until honey is dissolved then stir into wheat berry mixture. Let salad marinate at least 15 minutes before serving or cover and refrigerate until ready to use, up to 24 hours. Just before serving, add the scallions and herbs.

http://saltandwind.com/recipes/51-chipotle-and-toasted-walnut-wheat-berry-salad-recipe

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