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Wheat berries are chewy, hearty and perfect for salads. This recipe for Swiss Chard Wraps with Wheat Berry Salad makes a tasty and fun dish as an appetizer or light meal.
In a medium sized pot bring wheat berries and water to a boil. Reduce heat, cover the pot and simmer for at least 30 minutes. Continue to cook and check the wheat berries for 5 minutes at a time until done. Remember that these are chewy and won’t get super soft. I cooked mine for about 45 minutes.
When done, remove pot from heat and drain the berries using a mesh strainer (the holes in a colander are too big).
Allow the wheat berries to cool to room temperature, then put them into a large bowl add all the remaining ingredients (except for the feta cheese and Swiss chard).
Mix and adjust the seasoning as needed. Refrigerate the wheat berry salad for at least 30 minutes.
Rinse off the Swiss chard leaves, pat them dry, and cut off the bottom portion of the stems.
Lay the leaves flat, and carefully cut the leafy part away from both sides of the stem, vertically. If you’d like, chop up the stems and use them for another recipe.
Depending on how large your leaves are, you can cut them in half, horizontally.
Place 2-3 heaping tablespoons of the wheat berry salad onto each of the Swiss chard leaves toward one end, sprinkle the feta cheese on top, and roll them up as tightly as you can.
Secure them with toothpicks if needed, and serve.
Crunchy sweet potato, beet, and parsnip chips sprinkled with garlic-rosemary salt.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!