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Recipe Categories:

    Roasted Onion , Wheatberry salad- Core


    Source of Recipe


    WW Community

    Recipe Introduction


    Servings | 6
    side dishes | This wheat berry salad, with a nutty taste and a chewy, wild rice texture, is delicious served hot as a side dish or cold as a grain salad. The sweetness of the roasted onions lends an especially nice flavor.

    List of Ingredients




    1 cup uncooked wheat berries
    1 sprays cooking spray (5 one-second sprays per serving)
    2 large onion(s), coarsely chopped
    2 cup canned chickpeas, drained and rinsed
    1/3 cup vegetable broth
    1 tsp table salt, or to taste
    1/2 tsp black pepper, freshly cracked, or to taste
    1/3 cup parsley, cilantro or mint (or a combination of all 3), fresh, chopped

    Recipe



    To prepare wheat berries, place berries in a bowl and pour in enough water to cover them by several inches; let soak for at least 12 hours. Next, heat 4 cups of water to boiling in a medium saucepan. Drain wheat berries and add to saucepan; simmer gently until wheat berries are tender, about 45 to 60 minutes. Or skip soaking the wheat berries and increase the simmering time to about 2 hours; drain water from pan.

    Preheat oven to 350°F. Coat a 9 X 13-inch baking pan with cooking spray.

    Add onions to pan and roast, stirring occasionally, until golden, about 30 minutes. Add wheat berries, chickpeas and broth to onions; season with salt and pepper. Roast, stirring occasionally, about 30 minutes more.

    Garnish with parsley before serving. Yields about a heaping 3/4 cup per serving. (Note: This dish can be served hot or cold.)

 

 

 


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