Beware! I'm on a wheat roll and loving it. Bread is bread no matter how you make it, it's still bread. I want to have wheat meat, wheat berry salad, wheat in a zillion different ways. I'm on a wheat recipe hunt for delicious new creative ways to use wheat. Ironically I'm not doing this for health purposes, just curiosity and fun with accidental good side effects!
Betty Crocker
Wheat Berry, Roasted Corn and Spinach Salad
3 1/2 cups water
1 cup uncooked wheat berries
1/2 teaspoon salt
1 bag (12 oz) Green Giant® Valley Fresh Steamers™ Niblets® frozen corn
1 tablespoon vegetable oil
1/2 teaspoon salt
2 cups baby spinach leaves
1 cup cherry tomatoes
1/4 cup chopped onion
Dressing
2 tablespoons white vinegar
1 teaspoon grated orange peel
2 tablespoons orange juice
2 tablespoons vegetable oil
1 tablespoon honey
1/8 teaspoon ground red pepper (cayenne)
1. In 2-quart saucepan, heat water, wheat berries and 1/2 teaspoon salt to a rolling boil over high heat. Reduce heat to low; cover and simmer 1 hour 15 minutes to 1 hour 30 minutes or until tender. Drain; rinse with cold water to cool. Drain well.
2. Meanwhile, heat oven to 450°F. In ungreased 15x10x1-inch pan, evenly spread corn. Drizzle with 1 tablespoon oil; sprinkle with 1/2 teaspoon salt. Bake 15 minutes to roast corn. Set aside.
3.In large bowl, stir together wheat berries, corn, spinach, tomatoes and onion.
4.In 1-cup measuring cup, mix dressing ingredients with wire whisk until well blended. Stir into salad. Let stand 15 minutes before serving to blend flavors.