CRACKED WHEAT SALAD WITH ASPARAGUS
"Cracked wheat, dried wheat berries that have been broken into rough pieces, makes a deliciously nutty addition to salads and an interesting substitute for rice. Although similar in appearance to bulgur, which is first steamed and then dried and has its bran partially removed before crushing, cracked wheat is not as delicate and has a more distinct wheat flavor."
FOR THE SALAD:
3 cups (24 fl oz 750 ml) water
1 teaspoon salt, plus salt to taste
1 cup (6 oz/185 g) cracked wheat
1 lb (500 g) asparagus, tough stem ends removed
1 pt (12 oz (375 g) cherry tomatoes, stems removed and halved or quartered lengthwise
6 green (spring) onions, white part only, chopped
1/4 cup (1/3 oz/10 g) chopped fresh basil
1/4 cup (1/2 oz/10 g) chopped fresh cilantro (fresh coriander)
2 tablespoons chopped fresh mint
2 tablespoons chopped fresh flat leaf (Italian) parsley
Freshly ground pepper to taste
FOR THE VINAIGRETTE:
1/2 teaspoon grated lemon zest
2 tablespoons fresh lemon juice
1 tablespoon chopped fresh mint
1 tablespoon chopped fresh cilantro (fresh coriander)
1 tablespoon chopped fresh flat leaf (Italian) parsley
1 clove garlic, minced
1/2 teaspoon sugar
1/3 cup (3 fl oz/80 ml) extra virgin olive oil
In a saucepan, bring the water and the 1 teaspoon salt to a rapid boil over high heat. Add the cracked wheat, reduce the heat to medium, and simmer, uncovered, until tender, 30-45 minutes. Drain and set aside.
Bring a saucepan three fourths full of water to a boil. Cut the asparagus into 2 inch (5 cm) pieces. Add to the boiling water and cook until tender crisp and bright green, 3-5 minutes. Drain and plunge into ice water to stop the cooking. Drain again. Reserve the tips for garnish.
To make the vinaigrette, in a small bowl, whisk together the lemon zest, lemon juice, mint, cilantro, parsley, garlic, and sugar. Whisk in the olive oil.
In a large bowl, toss together the cooked cracked wheat, the asparagus, tomatoes, green onions, basil, cilantro, mint, and parsley. Toss with the vinaigrette to coat. Season with salt and pepper and serve.
Makes: 4 to 6 servings
Source: The Heartland, part of the Williams Sonoma New American Cooking series. Recipes by Beth Dooley, photographs by Leigh Beisch
"Cracked wheat, dried wheat berries that have been broken into rough pieces, makes a deliciously nutty addition to salads and an interesting substitute for rice. Although similar in appearance to bulgur, which is first steamed and then dried and has its bran partially removed before crushing, cracked wheat is not as delicate and has a more distinct wheat flavor."
FOR THE SALAD:
3 cups (24 fl oz 750 ml) water
1 teaspoon salt, plus salt to taste
1 cup (6 oz/185 g) cracked wheat
1 lb (500 g) asparagus, tough stem ends removed
1 pt (12 oz (375 g) cherry tomatoes, stems removed and halved or quartered lengthwise
6 green (spring) onions, white part only, chopped
1/4 cup (1/3 oz/10 g) chopped fresh basil
1/4 cup (1/2 oz/10 g) chopped fresh cilantro (fresh coriander)
2 tablespoons chopped fresh mint
2 tablespoons chopped fresh flat leaf (Italian) parsley
Freshly ground pepper to taste
FOR THE VINAIGRETTE:
1/2 teaspoon grated lemon zest
2 tablespoons fresh lemon juice
1 tablespoon chopped fresh mint
1 tablespoon chopped fresh cilantro (fresh coriander)
1 tablespoon chopped fresh flat leaf (Italian) parsley
1 clove garlic, minced
1/2 teaspoon sugar
1/3 cup (3 fl oz/80 ml) extra virgin olive oil
In a saucepan, bring the water and the 1 teaspoon salt to a rapid boil over high heat. Add the cracked wheat, reduce the heat to medium, and simmer, uncovered, until tender, 30-45 minutes. Drain and set aside.
Bring a saucepan three fourths full of water to a boil. Cut the asparagus into 2 inch (5 cm) pieces. Add to the boiling water and cook until tender crisp and bright green, 3-5 minutes. Drain and plunge into ice water to stop the cooking. Drain again. Reserve the tips for garnish.
To make the vinaigrette, in a small bowl, whisk together the lemon zest, lemon juice, mint, cilantro, parsley, garlic, and sugar. Whisk in the olive oil.
In a large bowl, toss together the cooked cracked wheat, the asparagus, tomatoes, green onions, basil, cilantro, mint, and parsley. Toss with the vinaigrette to coat. Season with salt and pepper and serve.
Makes: 4 to 6 servings
Source: The Heartland, part of the Williams Sonoma New American Cooking series. Recipes by Beth Dooley, photographs by Leigh Beisch
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