Recipes > Warm Wheat Berry, Mushroom, Tomato & Arugula Salad

Warm Wheat Berry, Mushroom, Tomato & Arugula Salad

Details

This hearty, warm salad of wheat berries, sauteed mushrooms, oven-dried tomatoes and arugula is full of flavor.
  • Serves: 4
  • Active Time: 40 mins
  • Total Time: 2 hrs
  • Views: 29,901
  • Success Rating: 0% (?)
    0% - I fed it to the dog
    |
    |
    |
    |
    |
    |

Steps

Step 1: Soaking & Cooking the Wheat Berries

Soaking & Cooking the Wheat Berries
  • 1 cup cooked wheat berries

Method

Wheat berries are best soaked before cooking. Simmer the soaked grains by following the instructions in the lesson on How to Cook Grains.

Step 2: Slow-Roasting the Tomatoes

Slow-Roasting the Tomatoes
  • 8 oz baby tomatoes
  • 2 tbsp red wine vinegar
  • 1 tsp sugar

Method

Preheat your oven to 250 degrees Fahrenheit (120 degrees Celsius).

Cut the tomatoes in half and place into a bowl. Gently toss the tomatoes with the red wine vinegar and sugar. Line a tray with parchment and arrange the tomatoes cut-side up.

Transfer to the oven and slow roast for approximately 2 hours or until the tomatoes have just started to brown, shrivel and concentrate.

Step 3: Sautéeing the Mushrooms

Sautéeing the Mushrooms
  • 1 tbsp grapeseed oil
  • 1 lb button mushrooms
  • sea salt (to taste)
  • freshly ground black pepper (to taste)

Method

Clean, trim and slice the mushrooms. Start to cook the mushrooms once the grains are just about done.

Pre-heat a stainless-steel pan over high heat. Once hot, but not smoking, add the oil, followed by the mushrooms. Sprinkle with a touch of salt and pepper to taste. Let the mushrooms cook over high heat until they release their moisture and turn golden brown. Toss the mushrooms from time to time so they color evenly. Once the mushrooms are golden brown, season to taste and transfer to a plate. Set aside.

Step 4: Assembling the Salad

Assembling the Salad
  • extra-virgin olive oil (to taste)
  • sea salt, to taste
  • freshly ground black pepper, to taste
  • 10 oz arugula, washed

Method

If the grains are pre-cooked, steam them to reheat them (refer to the grains lesson).

Place the arugula into a large bowl and pour the warm grains and sautéed mushrooms over top. Drizzle with a touch of olive oil and toss. Season to taste.

Plate the salads and top with the roasted tomatoes and serve.

7 Comments

  • Ann K
    Ann K
    •
    Could you please explain what a wheat berry is? I recently bought some cracked wheat and am wondering if I can substitute this for the wheat berry?
  • Ann K
    Ann K
    •
    I replayed the video, I should have done that before asking the question!
  • Christina A
    Christina A
    •
    Hi Ann, After replaying the video did you get your answer? Wheat berries are the whole form of wheat before they have undergone any processing. Cracked wheat is raw wheat berries that have been milled into small pieces. You can use cracked wheat in this recipe but the texture of the salad will not have that same crunch that you would get from the whole wheat berries. You would also need to reduce the cooking time for the cracked wheat. Experiment with both and see which you prefer. Hope that helps. Bon Appetit!
  • Ann K
    Ann K
    •
    I will, thank you!
  • Kimberly J
    Kimberly J
    •
    I see that there are different types of wheat berries available. For the Warm Wheat Berry, Mushroom, Tomato & Arugula Salad, are soft white wheat berries okay to use? Thank you.
  • Ken R Rouxbe Staff
    Ken R
    •
    Hello Kimberly- Soft white or hard red wheat berries can both be used. I like both and the hard red wheat berries seem to keep a bit more of a chewy texture - whereas the white soft wheat berries are more tender. ~Ken
  • Kimberly J
    Kimberly J
    •
    Great, thank you so much for the input. I appreciate it.

Leave A Comment

Please login or join the Rouxbe community to leave a comment.