We love this salad for lunch! I cook the wheat berries in a pressure cooker and they cook in 15 minutes after it comes up to pressure.
Wheat Berry Salad with Goat Cheese
ThePower Posted: 09/11/09
meghabyte Posted: 07/17/09
I love this salad and will make it again to share with my family. The only negative is that it takes some planning since the wheat berries need to soak for 8 hours and cook for another 1 hour. Since I don't care for goat cheese I subbed feta cheese. I also replaced the arugula with chopped baby spinach.
HBcookers Posted: 06/29/09
Tried this salad and it turned out okay although I will make several changes for the next time. 1st off, you don't have to do the wheat berry prep listed. You can buy some varieties (Kamut) that don't need the presoaking and will cook in about an hour. 2nd, WAAAAAAAAAY too much salt. Easily cut it in half or even less if you're salt intolerant. Didn't have arugula so used spinach instead and it tasted fine. I also think you could cut the dressing down to 2/3 of what's listed and be okay. Doesn't keep that well, so make for the meal you want to eat and that's it. Great flavor, good protein nutrition (thanks to the wheat berries) and very tasty.
wattscooknSD Posted: 07/12/09
I like the previous review's suggestion of using kamut ... wheat berry prep required too much plan-ahead for my schedule, but I did it anyway. I had not had a good previous experience with wheat berries; but this prep method turned out great; not too chewy. I used spinach too, not a fan of arugula. I think this salad stands on it's own without the greens and will keep longer; there will be leftovers. We loved this as a main dish on hot summer night served with fruit. Next time use kamut, hold the greens -- serve on a bed of them. We also served the goat cheese separate to sprinkle on top.
lkrobinson Posted: 07/12/09
We like this recipe - as listed - very much. The wheat berries are a cinch to prep and cooked tender and to correct texture as listed. We had the salad for dinner with crusty, garlic French bread; also, we had it for lunch the next day and enjoyed it again. We will have this dish again and again, and I would not hesitate to serve this to guests.
amylou40 Posted: 07/28/09
This is my new favorite summer salad for using fresh farmer's market produce and herbs! Love to mix up with different types of tomatoes I find each week. I forgot to do the whole wheat berry soaking thing, so I made it with quinoa, and that's how I now do it every time. I use more lemon juice and less oil, and let the dressing soak into the cooked quinoa for a while before adding everything else. Would definitely serve this as a side for a bbq too!
eloiseCA Posted: 07/26/09
We've made this twice now, as written, and love it. We've had it just by itself with fresh lemonade for a light lunch, and paired it with grilled chicken for dinner. Good, heirloom tomatoes definitely make the difference, as well as a firmer goat cheese - the first batch we used a softer cheese and it got lost, becoming part of the dressing. Not bad, I just like the little tangy bites of goat cheese better.
144chris Posted: 09/09/09
I followed this recipe exactly and loved it. I did all the chopping ahead of time, and cooked the wheat berries ahead, then combined an hour or two before serving, leaving the goat cheese till the very end. We served it as a side dish with pork tenderloin and corn on the cob. Am making it to bring to dinner Sunday! I loved the added bite from the arugula and the lemon and lime. I will take suggestion about finding a firmer goat cheese this time, but I had it for leftovers for two more days and it was fine. Only downside is the kids at the table didn't go for it because of the goat cheese. This is definitely a keeper and I hope to find more recipes for wheat berries. By the way, I used wheat berries in another salad and did not soak them overnight. Just soaked them for couple of hours and cooked till tasted right. I am not sure the overnight soak is essential. I was using hard red winter wheat.
Kitty143Cat Posted: 04/20/11
I used Hard Red Wheat Berries not sure if they really need to be soaked for 8 hours... Directions from the package I bought 1-3/4 cups Water, 1/2 cup rinsed Wheat Berries, 1/4 tsp Sea Salt In a saucepan combine all ingredients. Bring to a rolling boil, reduce heat, cover and simmer for one hour or until tender. Drain and set aside to cool or serve immediately. Slow-Cooker: Place ingredients in a slow cooker. Set the cooker on low and put the lid on. Let it sit overnight, or all day, at least 8 hours or up to 12 hours. In the morning you will have well-cooked whole grain wheat berries. I also used feta instead of goat cheese and will try next time with quinoa as others have mentioned.
JNBank Posted: 05/14/13
Fantastic. Made as stated but cut the salt in half at the suggestion of another reviewer. My young kids loved it!
jmeleeS Posted: 07/17/13
Hearty and tasty salad with great fresh tang from the lemon & goat cheese. I just made this dish last night (I soaked the berries while at work) and skipped the 1 hr boil time (I ended up having "quick cook" wheat berries that only needed water & 15 min to cook - since I soaked ahead, I really only needed ~10 minutes to cook). While the berries cooked, I chopped all the veggies for the salad. I would recommend making ahead of time and chilling the salad before serving as the dish was a little less appealing in it's warm / hot state. That said, I followed the rest of the directions exactly (except to sub red onion for green as that's what I had on hand). All in all, we really enjoyed this salad and we have tons of leftovers for lunches at work. Next time I will probably add a little bit of kalamata juice to the dressing just to give it a little more Med. flavoring. Enjoy!