Warm Wheat Berry and Mushroom Salad Recipe

Name: Warm Wheat Berry and Mushroom Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups wheat berries; 3 bay leaves; 1 bundle fresh thyme; Kosher salt; 4 ounces slab bacon, cut into lardons; Extra-virgin olive oil; 1 red onion, cut into 1/4-inch dice; Pinch crushed red pepper; 1 sprig fresh rosemary, leaves picked and finely chopped; 2 cloves garlic, smashed and finely chopped; 1 1/2 pounds assorted mushrooms, sliced (shiitake, cremini or oyster work well); 1/2 cup dry white wine; 1/2 cup chicken stock; 1 bunch fresh Italian parsley, finely chopped

Servings: persons

2 cups wheat berries
3 bay leaves
1 bundle fresh thyme
Kosher salt
4 ounces slab bacon, cut into lardons
Extra-virgin olive oil
1 red onion, cut into 1/4-inch dice
Pinch crushed red pepper
1 sprig fresh rosemary, leaves picked and finely chopped
2 cloves garlic, smashed and finely chopped
1 1/2 pounds assorted mushrooms, sliced (shiitake, cremini or oyster work well)
1/2 cup dry white wine
1/2 cup chicken stock
1 bunch fresh Italian parsley, finely chopped

1
Put the wheat berries in a medium saucepan and toss in the bay leaf and thyme bundle.
2
Fill the pan with water and season abundantly with salt.
3
Bring the water to a boil and reduce to a simmer.
4
Simmer the wheat berries until they are soft, 1 hour.
5
Drain the wheat berries and reserve.
6
In a large straight-sided saute pan, render the bacon until almost crispy.
7
Add a few drops of olive oil and add the onions.
8
Season the onions with salt, a pinch of crushed red pepper and the rosemary.
9
Bring the pan to a medium heat and cook the onions for 6 to 7 minutes.
10
Add the garlic and cook 2 to 3 minutes longer.
11
Add the mushrooms and stir to coat with the oil.
12
Season the mushrooms with salt and cook them for 5 to 6 minutes.
13
Add the wine and cook until the wine has reduced by half.
14
Toss in the wheat berries and the chicken stock.
15
Cook until the stock has reduced almost all the way but the salad is not dry.
16
Stir in the parsley and serve warm or at room temperature.

288

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 cups wheat berries, 3 bay leaves, 1 bundle fresh thyme, Kosher salt, and more.

Yes, Warm Wheat Berry and Mushroom Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Warm Wheat Berry and Mushroom Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions