As you may recall, Chef Katie Simmons (@chefkatiesimmons) cooked up a lovely end of season Brandywine tomato recipe that we featured on our blog as we got ready to say goodbye to outdoor farmers markets last year. Now that open air farmers markets are becoming part of our weekly routines again, Katie will be collaborating with us once again on some go-to recipes that we'll post throughout the season featuring Slow Food Midwest Ark of Taste ingredients. Her first recipe for a Turkey Red Winter Wheat Berry Cherry and Chard Salad is up first. Plus, head over to Katie's site - Plants-Rule, as she breaks down how Slow Food and the Ark of Taste seek to preserve delicious ingredients from extinction. The best way you can help? By eating them, and keeping them on your plates! And this early season salad is the perfect way to get started!
Turkey Red Winter Wheat Berry Cherry and Chard Salad
Turkey Red Winter Wheat Berries are part of the Ark of Taste movement to preserve and protect culturally significant foods that are in danger of extinction. Wheat Berries are the whole form of wheat, and they provide healthy protein and whole grain fiber in this hearty vegan salad. Red chard is braised oil-free with sweet apples, onion, and dried cherries for natural sweetness and fat-free flavor. This has the flavors of winter with the hope for spring color.
Servings: 6 Ready In: 70 minutes Skill Level: Medium Yield: 6 cups
1.5 cups Turkey Hard Red Winter Wheat Berries
1 medium onion, diced
1 bunch chard, chopped
2 tbsp apple cider vinegar
1/4 cup dried cherries
1/4 teaspoon salt
1/8 teaspoon black pepper
Gather ingredients. Cook the Turkey Hard Red Winter Wheat Berries: place the wheat berries in a medium pot with 4 1/5 cups of water. Cover, bring to a boil, and reduce to a simmer. Simmer until the wheat berries "pop," about 60 minutes. (Tip : Soft wheat berries usually cook faster than hard wheat berries, usually tender in just 30-40 minutes.) Next, braise the apples: heat a large skillet over medium-high heat. (No oil necessary.) Peel and dice the onion. Core and dice the apple. When the skillet is hot, add the onions and apples. Let sear for a few minutes, to caramelize and bring out the natural sugars.
To prepare the chard: while the onions and apples sear, strip the chard leaves away from the stems. Set aside the leaves. Trim the chard stems and dice into 1/2-inch pieces. Rinse the diced chard stems under running water to wash off any grit. Roughly chop the chard leaves into bite-sized pieces. Set aside. Stir the caramelizing apples and onions every few minutes to ensure even browning. If the mixture seems like it's starting to burn, turn down your heat. You're looking for brown, caramel coloring. Once the apples and onions are brown all over, add the chard stems and let cook for 5-7 minutes. After the chard stems have some brown on the edges and the mixture starts to stick to the pan, add the cider vinegar. Using a spoon, scrape up any bits from the bottom of the pan. Add the dried cherries followed by the chopped chard leaves. Cover and cook until the leaves are tender, at least 5 minutes. Let this keep cooking until your wheat berries are tender, up to 40-50 minutes more. Add water, as needed, to prevent burning. When the wheat berries are tender, they will plump up and "burst" open. Turn off the heat. When the chard leaves are tender, remove the lid. Let most of the liquid cook off. You want a fairly dry mixture. Combine the wheat berries with the chard mixture, walnuts, and salt and pepper to taste. Stir well and taste to adjust seasoning as desired.
Enjoy warm or at room temperature!