Email to Kim W      

Recipe Categories: krwact's HOME PAGEAPPETIZERS BEVERAGES BREAD BREAKFAST CAKESandPIES CASSEROLES COOKIES CROCKPOT DESSERTS EGGS ETHNIC FISHandSEAFOOD FRUIT MARINADES MEATS Mixes Muffins PASTA PASTRIES PIZZA POULTRY RICE SALADandDRESSING SAUCES SideDishes SNACKS SOUPSandSTEWS Spreads VEGETABLES VEGETARIAN

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.)