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Curried Wheat Berry Salad

Curried Wheat Berry Salad

Genuinewestern

"Delicious, Mediterranean-influenced salad. It's a healthy whole food salad that can be eaten as a main dish or side dish. Eat immediately or chill for several hours. I think it gets better after sitting for a few hours, as the raisins soften up and the wheat berries absorb some spice. Eat up!"
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Ingredients

8 h 55 m servings 469 cals
Serving size has been adjusted!
Original recipe yields 8 servings

Nutrition

  • Calories:
  • 469 kcal
  • 23%
  • Fat:
  • 20.2 g
  • 31%
  • Carbs:
  • 66.6g
  • 21%
  • Protein:
  • 12.4 g
  • 25%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 117 mg
  • 5%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

  • Cook

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  1. Place wheat berries in a large container and cover with several inches of cool water; let stand 8 hours to overnight. Drain.
  2. Bring 6 cups water and wheat berries to a boil in a saucepan; add 1 teaspoon olive oil and salt. Reduce heat to medium-low, cover, and simmer until the wheat berries are tender and have split open, 45 minutes to 1 hour. Drain and rinse wheat berries with cold water.
  3. Whisk 1/3 cup olive oil, curry powder, parsley, red pepper flakes together in a bowl until dressing is evenly mixed.
  4. Combine wheat berries, chickpeas, sunflower seeds, and raisins in a bowl. Drizzle dressing over wheat berry mixture; toss to coat and season with salt.

Footnotes

  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

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Reviews

Read all reviews 9
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I used coconut oil instead of olive oil for the flavor, added garlic salt and shredded carrots for color and flavor. Turned out pretty good!

This was a great recipe. I cooked the wheat berries a day ahead and refrigerated them until the day of my party. I also added dried mango. Yummy!

Hearty and filling; l used it to accompany a butternut squash soup. I added shredded carrot and finely minced vidalia onion to give it a veggie boost.

I used Red Fife wheat berry's. I left out the raisins and added more spice, kale and red, orange and yellow tiny tim tomatoes. Loved it and will be making it again. Taking it to my staff party.

I liked this. On the spicy side. I only used about 1/2 the raisins and sunflower seeds, to keep it on the lighter side. Will make again!

Really great, added chopped yams to the leftovers and that was good.

This is really good as a warm side dish or warm lunch salad. I used only 1 cup of wheat berries, added grated carrot, and used peanuts and dried peaches instead of sunflower seeds and raisins. I...

Very tasty. I substituted hemp seeds because I had them and thought the dish turned out great. Will certainly make this again.

I was up a creek finding something for my vegetarian DIL. This was a winner. Used black beans and grated carrots .

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