Salads with Grain + Wheat Berries

These wheat berry and grain based salads are great for nutrient-rich meals made with seasonal produce. The wheat berry is what is harvested from the wheat before it is milled into bread. It is similar to grains like rice or farro and can be used in many creative ways.

Wheat Berries: Four Ways

Prepared wheat berries can be put to many uses. They are nutrient and protein rich alternative for rice or potatoes, simply dressed with oil, vinegar, salt and pepper. They can be stored in the fridge, in their cooking liquid for up to a week. Use them hot or cold.

Ingredients

Makes 3 cups

  • 1 cup wheat berries

Preparation 1: Cold Soak

Prep: overnight • Cook: 45 min • Ready in: overnight + 45 min

Soak 1-cup wheat berries overnight in cold water; drain soaking water, bring 4 cups water and 1 tsp. salt to a rolling boil, toss in the soaked wheat berries and reduce the heat to simmer them for 45 minutes.

Preparation 2: Hot Soak

Prep: 1 hr • Cook: 45 min • Ready in: 1 hr, 45 min

Pour enough boiling water over 1 cup of wheat berries to cover them and soak for an hour. Drain the berries then simmer in boiling, salted water for 45 minutes. Drain any excess water and proceed with your recipe.

Preparation 3: Slow Cooker

Cook: 2 hr • Ready in: 2 hr

Place 1 cup wheat berries into slow cooker with enough water to cover. Cook on high for 2 hours. Drain any excess water and proceed with your recipe.

Preparation 4: Pressure Cooker

Cook: 15 min • Ready in: 15 min

Place 1 cup wheat berries into a pressure cooker with 4 cups water. Bring to pressure and cook 15 minutes. Drain any excess water and proceed with your recipe.

Once you have the first step the rest is pure joy. The berries can go in any direction; they have an affinity for all flavor profiles. Make them rich with oils, butter and cheese, savory with chopped fresh herbs, garlic and zesty vinegars. Make them into hearty soups with beans and kale or build salads with fruits, nuts, herbs and leafy greens. They can be managed as one would a risotto or a pilaf with wonderful results.

Recipe from the Roan Mills test kitchen

Farro Salad

Our Roan Mills Farro is a dry farmed, organically grown powerhouse of nutrition. With 18% protein, this ancient grain deserves consideration as a staple food in your kitchen. Here we present a Farro salad that travels well and makes an excellent lunch on the go. This dish is vegan and vegetarian friendly.

Ingredients

Serves 4-6 people

  • 1 cup Roan Mills Farro

  • 4 cups water

  • 3 carrots, peeled and sliced into bite sized pieces

  • 1 fennel bulb, trimmed and sliced into slivers

  • 3 green onions chopped, both white and green parts

  • 1 cup chopped parsley

  • ¼ cup chopped cilantro

  • ¼ cup chopped mint

  • ½ cup Olive oil

  • 3 tablespoons White wine vinegar

  • Salt and pepper to taste

Preparation

Prep: 10 min • Cook: 40 min • Ready in: 50 min

Prepare the farro by combining the grain and water in a sauce pan, bring to a low simmer and cook, covered, for 40 minutes.

Meanwhile prepare the vegetables and herbs, combine in a large bowl and dress with the olive oil, white wine vinegar and salt and pepper to taste

When the farro is cooked, drain off any remaining water and toss into the salad bowl while still warm.

Taste and adjust seasoning as needed and serve warm or allow the salad to cool and store it in the fridge for 4 days.

Recipe from the Roan Mills test kitchen

Glenn Soup with White Beans

With just a few simple ingredients this hearty soup can be ready to serve forth in under an hour. Serve with a crusty loaf of Roan Mills bread and a simple salad for a satisfying healthy meal. Depending upon your choice of flavorful stock this dish works well for vegans and vegetarians.

Ingredients

Serves 8-10 people

  • 3 cups prepared wheat berries

  • 3 cups prepared white beans

  • 1 onion chopped fine

  • 5 cloves garlic chopped fine

  • A few sprigs of sage, rosemary and thyme

  • 1 Kuri squash, peeled and cubed into 1" chunks

  • 6 cups flavorful stock

  • Salt, pepper and olive oil as needed

Preparation

Prep: 10 min • Cook: 40 min • Ready in: 50 min

Sauté the aromatics in olive oil for 8 minutes. Add the squash with 2 cups of the stock and simmer for 12 minutes to soften the squash. Add the beans and berries and remaining stock to the pot. Simmer this on low heat for about 20 minutes, taste and adjust as needed with salt, pepper, olive oil. Serve with a garnish of chopped fresh parsley and a dollop of crème fraiche.

Recipe from the Roan Mills test kitchen

Red Fife and Kale Salad

Inspired by the famous Waldorf salad, our red fife and kale combination makes for a satisfying meal on a summer evening. Accompany with a loaf of rustic Roan Mills bread and a refreshing glass of wine. This dish is vegan and vegetarian friendly.

Ingredients

Serves 8-10 people

  • 3 cups prepared wheat berries

  • 1 cup chopped celery

  • 1 cup chopped apple, unpeeled and acidulated with a squeeze of lemon to keep it from going brown

  • 1 cup toasted walnuts, chopped

  • 1 bunch Lacinato Kale, washed, deveined and sliced into fine ribbons

  • Sunflower oil, walnut oil, salt, pepper and champagne vinegar to taste

Preparation

Prep: 20 min • Ready in: 20 min

Combine ingredients in large bowl, salt and pepper to taste.

Combine 1/8 cup of sunflower oil with 2 tablespoons walnut oil and 3 tablespoons champagne vinegar. Pour this over the salad, toss and taste. If it's flat add a little salt and a splash of vinegar, if it’s not rich enough add some walnut oil. Toss and taste. This salad can be served right away or held for a day in the fridge.

Recipe from the Roan Mills test kitchen

Sonora as Herb Salad

Take a small step away from traditional tabbouleh salad and replace the Bulgur with Sonora wheat berries for a big boost in flavor and nutrition. This vibrant salad becomes a main course on summers’ eve with a hunk of Roan Mills baguette and a glass of wine. This dish is vegan and vegetarian friendly.

Ingredients

Serves 6-8 people

  • 3 cups prepared wheat berries

  • 1 cup chopped flat leafed parsley

  • ¼ cup each of chopped mint, cilantro and basil

Preparation

Prep: 20 min • Ready in: 20 min

Combine all ingredients. Dress with good olive oil, salt, pepper and lots of fresh squeezed lemon juice.

Recipe from the Roan Mills test kitchen