#wheat berry

[y2kbeautyandother2000sstuff]

Bath and Body Works Wheat Berry Body Splash (with Summer Edition Passion Fruit Body Splash and Special Edition White Gardenia Body Splash)

1990-1994ish

Found on Reddit, user lookslikerheyn

I have only seen one Wheat Berry product, so this is such a fabulous picture to find!!! I really hope I can find more products in this scent, I am so intrigued!

[fattributes]

Warm Roasted Acorn Squash and Wheat Berry Salad

[askwhatsforlunch]

Chestnut and Roasted Pumpkin Wheat Berry (Vegan)

This flavourful Chestnut and Roasted Pumpkin Wheat Berry makes the most of leftovers and seasonal produce, to make a quick and tasty Autumnal lunch. Happy Wednesday!

Ingredients (serves 3):

2 tablespoons olive oil

1 fluffy sprig Garden Rosemary

1 small onion

2 cups vacuum-packed chestnuts

1 tablespoon apple cider vinegar

1 cup leftover cooked wheat berry

4 fluffy sprigs Garden Parsley 

about 1 1/2 cup leftover Roasted Sage Pumpkin

1/4 cup water

a pinch of fleur de sel and freshly cracked black pepper, to taste

Heat olive oil in a large, deep skillet, over medium-high heat.

Remove Rosemary leaves from the sprig, and chop them finely. Add chopped Rosemary to the skillet and fry, 1 minute.

Peel and finely chop onion, and stir into the skillet. Cook, about 3 minutes until softened.

Add chestnuts, coating in oil and herbs. Cook, a couple of minutes.

Deglaze with apple cider vinegar. Cook, another minute.

Stir in wheat berry.

Finely chop Garden Parsley. Cube Roasted Sage Pumpkin.

Add chopped Parsley and Roasted Sage Pumpkin cubes to the skillet. Pour in the water, and season, to taste, with fleur de sel and black pepper. Give a good stir until well-combined. Cover with the lid, reduce heat to medium-low, and cook, a dozen minutes more.

Serve Chestnut and Roasted Pumpkin Wheat Berry hot.

[hoardingrecipes]

Green Cauliflower and Wheat Berry Salad

[vintagekittycom]

Wheat Berry Salad

[foodfuck]

wheat berry pilaf with heirloom white sonora wheat

[whatshouldimakefordinner]

Easy Wheat Berry Pilaf Recipe

Recipe by Alyssa! I made this. :) Wheat Berry Pilaf

1 cup wheat berries Salt 2 cups chicken stock or vegetable stock 3 tablespoons olive oil 1 small onion, diced 2 celery ribs, sliced 1 parsnip root, sliced/quartered ¼ c thinly diced carrots (optional) 2 garlic cloves, minced Freshly ground black pepper to taste

Cook/Prep time total: About 1 hr (mostly for simmering wheat berries on the stove)

Pick out any shells or chaff and RINSE THE WHEAT BERRIES before cooking.

Bring the wheat berries to a boil in a saucepan of salted water and boil for 15 minutes. Drain and return them to the pan. Add the stock and bring to a boil over high heat. Reduce the heat to medium-low, cover the pan and cook the wheat berries for 45 minutes to 1 hour, or until cooked but still chewy (I had to cook for 1 hr). Check them after 30 minutes and add additional stock or water if the mixture seems dry. Once they are cooked, uncover and allow remaining moisture to evaporate.

Heat the oil in a skillet over medium-high heat. Add the onion, carrots, and parsnip, and sautee for about 3 minutes until they begin to soften. Add celery and garlic, stirring, and sautee until celery and onions are translucent (about 4 more minutes). Add another splash of olive oil if necessary, and add the wheat berries (after moisture has evaporated or been drained). Mix and sautee for about 2 minutes, season to taste with salt and pepper, and serve hot.

Serves 4-5

Note: The pilaf can be prepared up to 2 days in advance and refrigerated, tightly covered. Reheat it over low heat or in a microwave oven.

[askwhatsforlunch]

Cucumber and Pomegranate Wheat Berry Salad (Vegan)

The sun is out, the sky is blue, this warm Spring Saturday feels a bit like Summer, and this refreshing Cucumber and Pomegranate Wheat Berry Salad and a glass of chilled rosé is just what you need to complete the illusion! Have a good one!

Ingredients (serves 3 to 4):

2 cups wheat berry

1 cucumber, rinsed

a dozen large leaves Garden Basil 

salt and freshly cracked black pepper, to taste

2 tablespoons olive oil

1/2 ripe lemon

1/3 cup freshly released pomegranate seeds

Cook wheat berry in a pot of salted boiling water according to package's directions, generally 10 minutes until al dente.

Drain wheat berry, and allow to cool a little.

Meanwhile, halve cucumber and cut into thin slices. Add cucumber slices to a large salad bowl.

Finely chop Garden Basil, and add to the salad bowl. Season with salt and black pepper, and drizzle generously with olive oil. Toss, to combine.

Thoroughly squeeze in the juice of the lemon halve, and toss once more, to mix.

While it is just a little warm still, stir in cooked wheat berry and fresh pomegranate seeds, tossing well to combine.

Chill in the refrigerator, at least a couple of hours.

Serve Cucumber and Pomegranate Wheat Berry Salad cold, with a glass of chilled rosé or dry white wine.