Monday, April 4, 2016

Wheat Berry Steak Salad

Here's another delicious way to feature wheat berries-this time in a luncheon salad with steak, apples and a balsamic mustard dressing.  I'm using the small amount of sirloin tip I had leftover from the weekend "Pickled" Spiced Beef.  I had just over an ounce of cooked meat, perfect for this meal. The wheat berries were locally grown by my colleague, Tom McConnell.  

Wheat Berries, like dried beans, take a while to cook.  I combined 1 part of berries with 4 part of water in a saucepan, brought to a boil, then covered and soaked overnight.  (For food safety purposes, I place the covered container in the refrigerator overnight.)  This morning, I drained the berries, added 4 parts of water, brought to a boil and simmered (covered) for 2 hours.  Less time means a chewier berry.  1/4 cup of dry wheat berries makes 3/4 cup cooked.  

Wheat Berry Steak Salad

(Serves 1)

Heat oil in a saucepan.  Add steak and tomatoes.  Heat for 3 minutes.
1 ounce cooked sliced beef
1 teaspoon olive oil
1/3 cup grape tomatoes, halved

Stir in vinegar and mustard.  Heat 1 minute.
1 tablespoon balsamic vinegar
1/2 teaspoon grainy mustard

Serve steak mixture over greens.  Top with cooked wheat berries.  Garnish with apple slices.
1/3 cup apple slices
1/4 cup cooked wheat berries
1/2 cup spinach leaves

  Click here for more recipes featuring wheat berries.  

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