Tag Archives: spelt

  • Wheat Berry Salads

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    What’s affordable, hearty, nutritious, and delicious? A grain salad from your food storage, of course!

    iStock_000009998059Large_grains in bowls_landscape orientation

    General Instructions for Preparing Grain Berries for Salad  

    My favorite method, which just happens to be perfect when you don’t have  electricity, cooking fuels, or time to spend over the stove (like in emergency situations), is to let the berries soak overnight in a thermos of hot water. Bring your water to a boil and add it to the thermos. But, if you don’t want to wait overnight, bring water to a boil, add grain, boil until the berries are soft. Depending on what type of grain you’re using, it could take 30 to 60 minutes to soften. You could also use your crockpot.

    I got so excited about using our Provident Pantry food storage grains that I couldn’t stick to just wheat berries. We’ve created four delicious recipes from hard red wheat, hard white wheat, spelt, and oat groats. I'm pretty sure that you’re going to love these salads, but don’t take my word for it. Try them out and let us know what you think!

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    Mediterranean Spelt Berry Salad

    For the Salad:

    1 cup Provident Pantry Spelt

    3 cups salted water

    1 cup Provident Pantry FD Zucchini

    ½ cup Provident Pantry FD Carrots

    1 cup Provident Pantry FD Tomatoes

    ½ cup Provident Pantry FD Green Onions

     

    For the dressing:

    ½ cup olive oil

    3-4 TBS Balsamic vinegar

    ¼ tsp Provident Pantry Italian seasoning

    ¼ tsp Provident Pantry Salt

    ¼ tsp Provident PantryPepper

    ¼ tsp Provident Pantry Garlic powder

    2 tsp Provident Pantry Brown sugar (more to taste)

    Directions

    1. Bring 3 cups salted water to a boil. Add spelt and cook until tender. You can either cook the spelt right before you make your salad, or the night before by adding spelt with double the amount of boiling water into a thermos and letting it sit overnight. Strain and set aside.
    2. Reconstitute zucchini, carrots, tomatoes, and green onions in the water used to cook the spelt; drain.
    3. Combine all salad ingredients in a large bowl.
    4. In a separate bowl, combine all ingredients for the dressing. Mix thoroughly.
    5. Pour dressing over salad and serve immediately.

    Fruity Wheat Berry Salad

    For the Salad:

    1 cup Provident Pantry hard red wheat berries

    2 TBS Provident Pantry Chicken Flavored Broth

    3 cups water (added an additional 2 ¼ cups)

    1 cup Provident Pantry FD Apple Dices (We used Emergency Essentials' Provident Pantry Fuji Apple Slices because that's what we had on hand.)

    ½ cup Provident Pantry FD Pears

    ¾ cup Provident Pantry FD White Chicken (hydrated in the broth the wheat berries were cooked in)

     

    For the dressing:

    ¼ cup crushed Provident Pantry FD Apricot

    ½ cup vegetable oil

    3-4 TBS white wine vinegar

    2 tsp Provident Pantry Brown Sugar (more to taste)

    Directions

    1. Bring 3 cups water to a boil. Add wheat berries and cook until tender. You can either cook the berries right before you make your salad, or the night before by combining berries with 2 cups boiling water in a thermos and letting it sit overnight. Strain and set aside.
    2. Reconstitute broth, apple dices, pears, and chicken using the water you cooked the wheat berries in; Drain.
    3. Combine all salad ingredients in a large bowl.
    4. Crush dried apricots into powder. In a small bowl, combine apricots with brown sugar, oil, and vinegar. Drizzle dressing over salad and serve immediately.

    Oat Groats Salad with Chicken and Spinach

    For the Salad:

    1 cup Provident Pantry Oat Groats (rinse after softening)

    3 cups salted water

    1 cup Provident Pantry FD White Chicken Pieces

    ½ cup Provident Pantry FD Spinach

    1 cup Provident Pantry FD Tomatoes

     

    For the dressing:

    ½ cup olive oil

    3-4 TBS red wine vinegar

    ¼ tsp Provident Pantry Black Pepper

    ¼ tsp Provident Pantry Salt

    2 tsp Provident Pantry Brown Sugar (more to taste)

    Directions:

    1. Bring 3 cups salted water to a boil. Add groats and cook until soft. Strain and set aside.
    2. Reconstitute chicken, spinach, and tomatoes using the water you cooked the groats in; drain.
    3. Combine all salad ingredients in a large bowl. Set aside.
    4. In a separate bowl, combine all dressing ingredients. Pour over salad and mix well.
    5. Serve immediately.

    Wheat Berry and Veggie Salad with Sesame Dressing

    For the Salad:

    1 cup Provident Pantry hard white wheat

    3 cups water, salted

    ½ cup Provident Pantry FD Celery

    1 cup Provident Pantry FD Peas

    1/2 cup Provident Pantry FD Green Onions

    1 tsp Provident Pantry FD Minced Garlic

    Optional: ½ cup Provident Pantry FD Beef TVP or 1 cup Provident Pantry FD Chicken Pieces

     

    For the vinaigrette:

    ½ cup vegetable oil

    2 TBS sesame oil (or to taste)

    3-4 TBS apple cider vinegar

    ¼ tsp Provident Pantry Black Pepper

    ¼ tsp Provident Pantry Salt

    2 tsp Provident Pantry Brown Sugar

    ¼ tsp Provident Pantry FD Minced Garlic

    Directions:

    1. Bring 3 cups salted water to a boil. Add hard white wheat and cook until tender. Strain and set aside.
    2. Reconstitute celery, peas, and green onions in water used to cook the wheat; drain.
    3. Combine all salad ingredients in a large bowl and set aside.
    4. In a small bowl, combine vinaigrette ingredients; mix well. Pour dressing over salad and toss well.
    5. Serve immediately.

    Posted In: Uncategorized Tagged With: salad, spelt, oat groats, grains, recipe, wheat, food storage