Wheat Berry Waldorf Salad (or Barley Waldorf Salad)
Portion Size: ½ cup
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| 1 tablespoon oil | |
| 1 large onion | Washed, peeled and minced |
| 2 large carrots | Washed, peeled and minced |
| 2 stalks celery | Washed, trimmed and minced |
| 2 cloves garlic | Washed, peeled and minced |
| 4 cups low sodium chicken or vegetable broth | |
| ½ cup wild rice | Uncooked |
| 2 cup wheat berry (brown rice or barley may be used) | Uncooked |
| 3 tablespoons dried parsley | |
| 2 tablespoons lemon juice | |
| ¼ teaspoon black pepper |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | Heat oil in large nonstick skillet over medium heat. | |
| 2 | Add onion, carrots, celery and garlic. | |
| 3 | Cook until tender. Stir in broth and wild rice. | |
| 4 | Heat to boil. Cover and cook over low heat 25 minutes. | |
| 5 | Stir in wheat berry or rice. Cover and cook over low heat 20 minutes or until tender. | Cook until internal temperature reaches 135°F. |
| 6 | Stir in parsley, pepper and lemon. |
Posted in Side Dish, Starch Side Recipes
