December 1, 2010

Winter Wheat Berry Salad with Bacon, Corn and Arugula

I have found grain salads to be an excellent way to increase the use of whole grains in my cooking. There are many different grains to choose from and each one is unique in flavor, texture and appearance. Grains are easy to cook in boiling water, but generally take a few hours. I like to make grain salads throughout the year as they are versatile, a great addition to most any meal and delicious on their own. Wheat berry salad tastes good along side blue potatoes and fennel beet salad.

Other types of grain may be substituted for hard red winter wheat berries. Spinach would also work well, depending on availability and preference.

2 c cooked hard winter wheat berries

2 strips bacon, finely sliced

1 medium red onion, finely diced

1 c corn, fresh or frozen

2 c fresh arugula, roughly chopped

1 tsp fresh rosemary, finely chopped

salt and pepper

1. Place cooked wheat berries in a large mixing bowl and set aside.

2. Meanwhile, heat a large skillet over medium heat. Add bacon and brown, stirring occasionally. Once bacon has browned, add onions and cook until translucent. Add corn and rosemary, continue cooking until rosemary is fragrant and corn is cooked, about 2-3 minutes. Once ingredients are ready, remove the skillet from heat.

3. Next, add arugula to the skillet and stir to combine, allowing arugula to wilt slightly. Place all ingredients in the large mixing bowl with the wheat berries and gently combine. Season to taste with salt and pepper. Serve warm or room temperature.

Serves 3-4


Post a Comment