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Wheat Berry Vegetable Salad (Anna Olson)

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)3.0837
Energy (kCal)328.21
Carbohydrates (g)20.4651
Total fats (g)27.5666
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Bring wheat berries to a boil in salted water and simmer for 1 hour. Alternately, wheat berries can be soaked in cold water overnight, then cooked for 30 to 40 minutes until tender. Drain and rinse to cool. | 2. In a sauté pan over medium heat, add oil and leeks and sauté until tender, about 5 minutes. Add zucchini and red pepper and sauté 5 minutes more. | 3. Remove from heat and stir in peas, oregano and lemon zest. Once vegetables and wheat berries are cooled, combine together. Stir in lemon juice and season to taste. Chill until ready to serve. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    wheat berry 1 cup - - - -
    olive oil 2 tablespoons 238.68 0.0 0.0 27.0
    leek 1 cup sliced washed 54.29 12.5935 1.335 0.267
    zucchini 1 cup sliced - - - -
    red bell pepper 1/2 cup diced - - - -
    pea 1/2 cup 20.58 3.6995 1.3719999999999999 0.098
    oregano 1 tablespoon chopped 7.95 2.0676 0.27 0.1284
    lemon zest 1 teaspoon grated - - - -
    lemon juice 2 tablespoons 6.71 2.1045 0.1067 0.0732
    salt pepper - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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