Detalles de la receta

Wheat Berry and Corn Salad

Número de Porciones: 6

Tamaño de la porción: 1/2 cup

This crunchy salad is filled with fiber and tart tastes thanks to the red onion and raspberry vinegar.

Nombre: Cantidad:
raw wheat berries 1 cup
water, divided 5 cups
corn kernels (either fresh cut from the cob or frozen and thawed) 2 cups
finely chopped celery 0.50 cup
dried cherries 0.50 cup
minced red onion 0.25 cup
raspberry vinegar 0.25 cup
olive oil 2 Tbsp
lemon juice 1 Tbsp
grated orange zest 1 tsp
Salt and fresh ground pepper to taste

Rinse the wheat berries in a fine sieve. Place them in a bowl, and cover them with 2 cups of the water. Place the bowl of wheat berries in the refrigerator, and soak them overnight.


Drain the wheat berries, and rinse them again.


Bring the remaining 3 cups of water to a boil. Add the wheat berries, cover, and reduce the heat to low. Cook for 1 hour, until the wheat berries are tender.


Combine the wheat berries with the remaining ingredients for the salad.


Whisk together the dressing ingredients and pour over the salad. Cover and refrigerate 1 hour before serving.

Información nutricional (por porción)
Calorías 145
Calorías de grasa 30
Grasa total 3g
Grasa saturada 0g
Colesterol 0mg
Sodio 10mg
Potasio n/a
Carbohidratos 27g
Fibra dietética 3g
Azúcares 8g
Proteína 4g
Vitamina A n/a
Vitamina C n/a
Calcio n/a
Hierro n/a
Ácido fólico n/a
Intercambio alimenticio 1 Starch 1/2 Fruit 1/2 Fat