Wheat Berry, Roasted Corn and Spinach Salad

Wheat berries are whole, unprocessed kernels of wheat. They can be found in the cereal, self-serve bulk foods or natural-foods section of your supermarket.

Prep Time: 15 min
Total Time: 2 hours 0 min
Makes: 6 servings (1 cup each)

Ingredients

Salad
3 1/2 cups water
1 cup uncooked wheat berries
1/2 teaspoon salt
1 bag (12 oz) frozen corn or fresh corn, scraped from cob.
1 tablespoon vegetable oil
1/2 teaspoon salt
2 cups baby spinach leaves
1 cup cherry tomatoes
1/4 cup chopped onion

Dressing
2 tablespoons white vinegar
1 teaspoon grated orange peel
2 tablespoons orange juice
2 tablespoons vegetable oil
1 tablespoon honey
1/8 teaspoon ground red pepper (cayenne)

Instructions

1. In 2-quart saucepan, heat water, wheat berries and 1/2 teaspoon salt to a rolling boil over high heat. Reduce heat to low; cover and simmer 1 hour 15 minutes to 1 hour 30 minutes or until tender. Drain; rinse with cold water to cool. Drain well.
2. Meanwhile, heat oven to 450°F. In ungreased 15x10x1-inch pan, evenly spread corn. Drizzle with 1 tablespoon oil; sprinkle with 1/2 teaspoon salt. Bake 15 minutes to roast corn. Set aside.
3. In large bowl, stir together wheat berries, corn, spinach, tomatoes and onion.
4. In 1-cup measuring cup, mix dressing ingredients with wire whisk until well blended. Stir into salad. Let stand 15 minutes before serving to blend flavors.

Per Serving: Calories 240 (Calories from Fat 70); Total Fat 8g (Saturated Fat 1g, Trans Fat 0g); Cholesterol 0mg; Sodium 400mg; Total Carbohydrate 37g (Dietary Fiber 6g, Sugars 6g); Protein 6g Percent Daily Value*: Vitamin A 25%; Vitamin C 10%; Calcium 4%; Iron 8% Exchanges: 2 Starch; 0 Other Carbohydrate; 1/2 Vegetable; 1 1/2 Fat Carbohydrate Choices: 2 1/2
*Percent Daily Values are based on a 2,000 calorie diet

Source: Betty Crocker http://www.bettycrocker.com/recipes.aspx/wheat-berry-roasted-corn-and-spinach-salad

Ingredients

1 tea spoon ghee /oil (optional)
2 dried red chillies
1/2 tea spoon Cumin seeds
1/2 tea spoon red chilly powder (adjust as per taste)
1/2 tea spoon coriander powder
1/2 tea spoon Salt (adjust as per taste)
1 bag of baby spinach (14.oz)( I prefer to use a prewashed bag of baby spinach)
1/2 cup moon dal
1 cup water

Directions

1. Run your knife roughly over baby spinach and put it in to the pressure cooker.
2. Take the moong dal in a bowl, run it under water 2-3 times, drain the water and add it to the spinach in the pressure cooker, along with 1 cup of water and cook it up to 2 whistles.
3. Take a deep pan and heat the ghee in it. Add the dry red chillies and cumin seeds and let it cook until the cumin seeds are golden brown.
4. Now switch off the flame and quickly add the turmeric powder, chilly powder and coriander powder and the cooked dal mix (from the pressure cooker).
5. Then, switch on the flames and let the mix cook for a couple of minutes.
6. While serving sprinkle some chopped cilantro on the top of the dal, and serve it with rotis.

Source: Cooking Light December 2000
http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=222174

Ingredients

1 jar Pad Thai sauce (I use Thai Kitchen)
1 lb Tofu, extra firm
1 Pkg Rice Noodles
1 Green Pepper
1 Red Pepper
1 Broccoli Crown
15 Baby carrots
1 Lg White Onion
3 Green Onions
Chopped Peanuts

Directions

1. Drain tofu well and cut into small thin strips about 1/2 inch long and as thin as possible
2. Place tofu loosely in a bowl or Tupperware container and pour 1/2 pad thai sauce over tofu pieces
3. Cover and place in the fridge to marinate for several hours or over night.
4. Remove tofu from sauce as much as possible (keeping access sauce) and fry in a single layer (I have a med sized fry pan and I usually do two batches) until tofu in browned and crispy on both sides
5. Remove from fry pan and pour access sauce over to keep moist, cover to keep warm until serving
6. Prepare rice noodles in accordance with package directions
7. Chop vegetables (I usually do this while the tofu is frying) and with the exception of the green onions toss in a bowl together,stir fry vegetables to almost your desired crispness
8. Add remaining 1/2 jar of Pad Thai sauce and cook for an additional 5 min
9. Serve vegetables over rice noodles, place a serving of tofu over vegetables and top with chopped peanuts (can be garnished with shredded carrot)

Source: http://www.grouprecipes.com/79347/soba-noodles-and-pesto-ginger.html

Ingredients

Version 1 ingredients
2 tbsp soy sauce, divided
2 tbsp Bragg’s Aminos

2 tsp. dark sesame oil, divided
1 tsp. sugar
1 tsp. cooking sherry
1 tbsp. red wine
1 tbsp of white wine vinegar
1 garlic clove, minced
8 ounces extra firm tofu, drained and cut into cubes
1 pound asparagus, ends trimmed, sliced into 1-inch pieces
8 ounces buckwheat Udon noodles

Version 2 ingredients
4 tbsp soy sauce, divided
2 tsp. dark sesame oil, divided
1 tsp. sugar
1 tsp. mirin
2 tsp. red wine vinegar
1 garlic clove, minced
8 ounces extra firm tofu, cut into cubes (or rectangles)
1 pound asparagus, ends trimmed, sliced into 1-inch pieces
8 ounces buckwheat somen or soba noodles

Directions

Note: Don’t throw anything away in this recipe! You’re going to re-use the marinade as well as the asparagus cooking water.

• Place a large pot of water on to boil. In a large bowl, mix together 1 tbsp. soy sauce, 1 tbsp of Bragg’s Amino Acids and 1 tsp. sesame oil. Add the tofu and marinate as you heat a non-stick skillet lightly coated with oil.
• When the skillet is hot, lift the tofu out of the marinade with a slotted spoon and put it in the skillet. Cook, turning, until brown on all sides.
• While the tofu is cooking, add 1/2 tbsp. soy sauce, 1/2 tbsp Bragg’s, plus the sugar, sherry, red wine, vinegar and minced garlic to the marinade.
• When the tofu is done, add it to the marinade in the bowl, stir it, and set it aside.

• By now the water should be boiling. Add the asparagus and cover. Cook for 2 minutes.
• Remove asparagus with a slotted spoon and toss it together with the tofu and marinade.
• Return the water to a boil, add salt and add the udon noodles. Cook until pasta is tender, about 6 minutes. Drain it, rinse with hot water, return it to the pan and toss it with 1/2 tbsp of soy sauce, 1/2 tbsp Braggs, and 1 tsp. of sesame oil.
• Serve immediately with asparagus and tofu mixture on top.

Sources:

1. http://hardcoreherbivore.wordpress.com/2008/11/09/udon-with-tofu-and-asparagus-in-a-soy-sesame-sauce-recipe/
2. FatFree Vegan Kitchen http://blog.fatfreevegan.com/archive/2006_03_01_archive.html

Ingredients

1 jar Pad Thai sauce (I use Thai Kitchen)
1 lb Tofu, extra firm
1 Pkg Rice Noodles
1 Green Pepper
1 Red Pepper
1 Broccoli Crown
15 Baby carrots
1 Lg White Onion
3 Green Onions
Chopped Peanuts

Directions

1. Drain tofu well and cut into small thin strips about 1/2 inch long and as thin as possible
2. Place tofu loosely in a bowl or Tupperware container and pour 1/2 pad thai sauce over tofu pieces
3. Cover and place in the fridge to marinate for several hours or over night.
4. Remove tofu from sauce as much as possible (keeping access sauce) and fry in a single layer (I have a med sized fry pan and I usually do two batches) until tofu in browned and crispy on both sides
5. Remove from fry pan and pour access sauce over to keep moist, cover to keep warm until serving
6. Prepare rice noodles in accordance with package directions
7. Chop vegetables (I usually do this while the tofu is frying) and with the exception of the green onions toss in a bowl together,stir fry vegetables to almost your desired crispness
8. Add remaining 1/2 jar of Pad Thai sauce and cook for an additional 5 min
9. Serve vegetables over rice noodles, place a serving of tofu over vegetables and top with chopped peanuts (can be garnished with shredded carrot)

Source: http://www.grouprecipes.com/20815/tofu-pad-thai.html