Wheat Berry Salad

By: Michelle Fagone

Wheat Berry Salad
cuisine icon Cuisine
Modern
cuisine icon Course
Main Course, Salad
cuisine icon Difficulty
Easy
cuisine icon Duration
30-60 min
cuisine icon Diet
Vegetarian
cuisine icon Cooking Technique
Pressure Cook, Sauté
cuisine icon Keywords
30-60 min, 6 servings, apples, balsamic vinegar, contributed, cook 35 min, easy, fresh orange juice, instant pot recipe, instant pot salad recipe, main course, Michelle Fagone, modern, olive oil, orange zest, peeled and shredded carrots, prep 5 min, pressure cook, pressure cooker recipes, pure maple syrup, raisins, salad, salad recipe, salt, sauté, vegetarian, water, wheat berries

prep icon Prep Time
5 min
cook icon Cook Time
35 min

serving icon Servings
6 servings
Ingredients
  • 3 tbsp olive oil
  • 1 cup wheat berries
  • 2 1/4 cups Water
  • 2 cups peeled and shredded carrots
  • 2 apples
  • 1/2 cup raisins
  • 2 tbsp pure maple syrup
  • 2 tsp orange zest
  • 1/4 cup fresh orange juice
  • 1 tbsp balsamic vinegar
  • 1/2 tsp salt
Instructions
  • Press Sauté button on Instant Pot®. Heat 1 tbsp oil and add wheat berries. Stirfry for 4–5 minutes until browned and fragrant. Add 2 cups water. Lock lid.
  • Press the Manual button and adjust time to 30 minutes.
  • When timer beeps, let pressure release naturally for 10 minutes. Quick-release any additional pressure until float valve drops and then unlock lid.
  • Let cool for 10 minutes and drain any additional liquid.
  • Transfer cooled berries to a medium bowl and add remaining ingredients. Refrigerate covered overnight until ready to serve chilled.
Notes
  • *Manual and Pressure Cook buttons are interchangeable
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