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Nutritious Wheat Berry and Barley Salad Recipe

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Ingredients

Adjust Servings:
1 cup wheat berries
1 cup pearl barley
1 small red onion, finely diced
3 - 4 cloves roasted garlic, mashed
1/4 cup balsamic vinegar
1/4 cup extra-virgin olive oil
6 green onions, thinly sliced
1 (10 ounce) bag frozen corn, thawed
1/2 lb smoked mozzarella cheese, diced (or fresh mozzarella or feta)
1 pint cherry tomatoes, halved
salt & freshly ground black pepper

Nutritional information

286.7
Calories
124 g
Calories From Fat
13.8 g
Total Fat
4.8 g
Saturated Fat
22.5 mg
Cholesterol
187.7 mg
Sodium
32.3 g
Carbs
5.7 g
Dietary Fiber
3.3 g
Sugars
10.6 g
Protein
129g
Serving Size

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Nutritious Wheat Berry and Barley Salad Recipe

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    Great! I made this a while back and made only half the recipe which still made a whole lot. One thing I did differently was that I always soak the wheat berries for several hours before I cook them (typically overnight). I had the standard mozarella from the grocery story. This was delicious. I will definitely make it again - and it could be changed up with different vegetable ingredients. Thanks for posting!

    • 100 min
    • Serves 8
    • Easy

    Ingredients

    Directions

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    Wheat Berry & Barley Salad, This recipe comes from Central Market It has very bright, bold flavors and the chewy texture of the wheat berries makes this salad very interesting and different I like to add fresh basil to the salad because it always goes great with mozzarella and tomatoes! This recipe makes a lot, the grains really expand! Unless I’m bringing it to a party I like to cut the recipe in half , Great! I made this a while back and made only half the recipe which still made a whole lot One thing I did differently was that I always soak the wheat berries for several hours before I cook them (typically overnight) I had the standard mozarella from the grocery story This was delicious I will definitely make it again – and it could be changed up with different vegetable ingredients Thanks for posting!, This was healthy and tasty, but I think I’d use less onions if I make it again It’s very filling and perfect for summer!


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    Steps

    1
    Done

    Bring a Pot of Salted Water to a Boil. Add Wheat Berries. Return to a Boil, Then Reduce Heat to a Simmer and Cook For 30 Minutes. Add Barley and Continue to Simmer For Another 30-40 Minutes, or Until Grains Are Tender, but Still Firm. Meanwhile, Combine Red Onion, Garlic, Vinegar and Oil in a Large Bowl. Drain Grains and Add to Onion Mixture. Toss Well and Cool. Add Green Onions, Corn, Mozzarella, Tomatoes and Salt and Pepper. Toss Well. Salad May Be Made 1 Day Ahead and Chilled, Covered. Bring to Room Temperature Before Serving.

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    Matthew Brooks

    Soup savant creating warm and comforting bowls of soup perfect for any occasion.

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