Wheatberry Salad With Rhubarb-Mint Dressing Recipe

Name: Wheatberry Salad With Rhubarb-Mint Dressing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup wheatberries; Salt; About 1 pound rhubarb, cleaned, trimmed, peeled if necessary, and diced, about 1 3/4 cups; 1 cup sauterne or other sweet wine; 1 tablespoon honey; 1/2 teaspoon cinnamon; 2 cloves; 1 teaspoon grated orange zest; 5 tablespoons extra-virgin olive oil; Freshly ground pepper; 2 tablespoons chopped mint; 1/2 cup chopped walnuts; 4 to 5 cups mixed greens (mesclun)

Servings: persons

1 cup wheatberries
Salt
About 1 pound rhubarb, cleaned, trimmed, peeled if necessary, and diced, about 1 3/4 cups
1 cup sauterne or other sweet wine
1 tablespoon honey
1/2 teaspoon cinnamon
2 cloves
1 teaspoon grated orange zest
5 tablespoons extra-virgin olive oil
Freshly ground pepper
2 tablespoons chopped mint
1/2 cup chopped walnuts
4 to 5 cups mixed greens (mesclun)

1
Simmer the wheatberries and 2 teaspoons of salt in water to cover for 1 1/4 hours, or until the wheatberries are tender but not mushy.
2
Cool.
3
In a small, nonreactive sauce pot, combine 1 cup rhubarb with the wine, honey, cinnamon, cloves and orange zest.
4
Bring to a boil, turn heat to low, and cook for about 15 minutes, or until the rhubarb is soft.
5
Drain, reserving liquid; return the liquid to the pan, and bring it to a boil.
6
Add the remaining uncooked rhubarb, and cook for 3 to 5 minutes, or just until tender.
7
Drain, reserving liquid again.
8
Remove the cloves from the first batch of cooked rhubarb, and place it in a blender along with the reserved liquid.
9
Turn the blender to medium, and add the oil slowly; blend until smooth.
10
Season with salt and pepper, and stir in the mint.
11
Place the wheatberries in a bowl, along with the remaining rhubarb, walnuts, 4 tablespoons of the dressing, and some salt and pepper.
12
Divide among six plates; toss the mesclun with 3 tablespoons of the dressing, and place portions of it on the wheatberries.
13
Drizzle the remaining dressing around the salad, and serve.

275

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

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

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 13 ingredients. The key ingredients include: 1 cup wheatberries, Salt, About 1 pound rhubarb, cleaned, trimmed, peeled if necessary, and diced, about 1 3/4 cups, 1 cup sauterne or other sweet wine, and more.

Yes, Wheatberry Salad With Rhubarb-Mint Dressing 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!

Wheatberry Salad With Rhubarb-Mint Dressing

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions