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Wheat Berry Salad

Makes: 4 servings
Prep 25 mins Cook 1 hr
Wheat Berry Salad
Ingredients
  • 2  cups  water
  • 1  cup  wheat berries
  • 1/2  cup  walnuts, chopped
  • 2  stalks celery, thinly sliced
  • 1/3  cup  finely chopped parsley
  • 1/3  cup  dried tart cherries, chopped
  • 1  small scallion (white and green parts), chopped
  • 2  tablespoons  olive oil
  • 4  teaspoons  fresh lemon juice
  •  Salt and freshly ground black pepper
  • 4  cups  lightly packed baby spinach leaves
  • 1  recipe Lemon-Cumin Grilled Chicken Breasts (see below )
  •  Lemon wedges for serving
Directions

1. In medium-size pot, combine the water and wheat berries. Bring to boiling; reduce heat to a simmer. Cook, uncovered, until tender, about 1 hour. Drain and let cool.

2. Meanwhile, toast the walnuts in a medium-size dry skillet over medium-high heat, stirring occasionally, until fragrant, 2 to 3 minutes.

3. In a large bowl, combine the wheat berries, toasted walnuts, celery, parsley, dried cherries, scallion, olive oil, and lemon juice. Season with salt and pepper. This salad will keep up to 5 days in an airtight container in the refrigerator.

4. To serve, place 1 cup of spinach leaves on each plate. Mound 3/4 cup of the wheat berry salad on top of each serving and top with slices of the Lemon-Cumin Grilled Chicken Breast. Pass lemon wedges. Makes 4 servings.

Lemon-Cumin Grilled Chicken Breasts
Bake 350°F 20 mins Cool 45 mins
Ingredients
  • 4  skinless boneless chicken breast halves (about 1-1/4 lb.)
  • 1  teaspoon  cumin
  • 1/2  teaspoon  salt
  • 1/4  teaspoon  freshly ground black pepper
  • 2  teaspoons  olive oil
  • 2  tablespoons  lemon juice
Directions

1. Put chicken breast halves between 2 pieces of plastic wrap and pound lightly with a mallet or rolling pin so it is an even thickness of about 1/2 inch. In a small bowl, combine cumin, salt, and pepper. Rub chicken breasts on both sides with olive oil, then rub the spice mixture on both sides. Coat a grill or nonstick grill pan with cooking spray and heat over medium-high heat. Cook chicken until grill marks form and chicken is no longer pink, about 3 to 4 minutes per side. Remove from heat, let rest 5 minutes. Drizzle with lemon juice. The chicken will keep for up to 3 days in an airtight container in the refrigerator. Makes 4 servings.

Nutrition Facts (Wheat Berry Salad)
  • Servings Per Recipe 4,
  • cal. (kcal) 367,
  • Fat, total (g) 17,
  • chol. (mg) 0,
  • carb. (g) 51,
  • fiber (g) 9,
  • pro. (g) 9,
  • sodium (mg) 44,
  • Percent Daily Values are based on a 2,000 calorie diet

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