Wheat Berry and Orzo Salad With Orange Vinaigrette
- Total Time
- 1 hour
- Rating
- Comments
- Read comments
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Ingredients
- 1cup orzo
- 1cup wheat berries
- 2oranges
- 1cup freshly squeezed orange juice
- 1cup extra-virgin olive oil
- 2teaspoons champagne vinegar (or more to taste)
- Coarse salt and freshly ground pepper to taste
- 3tablespoons toasted pine nuts
- 3scallions, chopped
Nutritional analysis per serving (8 servings)
410 calories; 30 grams fat; 4 grams saturated fat; 0 grams trans fat; 20 grams monounsaturated fat; 4 grams polyunsaturated fat; 34 grams carbohydrates; 4 grams dietary fiber; 6 grams sugars; 5 grams protein; 314 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
A day in advance cook the orzo in boiling salted water until tender. Cook the wheat berries in boiling salted water until tender. Drain and place in a mixing bowl.
- Step 2
Peel the oranges and cut them into segments. Cut the segments into three-fourths-inch pieces.
- Step 3
Place the orange juice in a small saucepan and reduce to a glaze. Remove from heat. When the orange juice has cooled, add the oil and vinegar and mix well. Season with salt and pepper and add to the orzo. Toss well and refrigerate overnight.
- Step 4
Just before serving, add pine nuts and scallions. Correct seasoning and serve at room temperature.
Private Notes
Comments
This is a great recipe that needs a couple fixes and deserves a photo. The recipe does not tell you what to do with the orange segments. I tossed them into the salad. I also thought it needed a little crunch so I added thinly sliced fennel, and some chopped fronds on top. 6-7 Tbsp of olive oil was enough for us and I skipped the pine nuts. Excellent make ahead dish for a dinner party. Served with Bittman’s Salmon Provençal with fennel, rosemary and orange on this site.
I made this tonight, and there is WAY too much oil. As the other commenter said, a tbsp would have been plenty.
This is a great recipe that needs a couple fixes and deserves a photo. The recipe does not tell you what to do with the orange segments. I tossed them into the salad. I also thought it needed a little crunch so I added thinly sliced fennel, and some chopped fronds on top. 6-7 Tbsp of olive oil was enough for us and I skipped the pine nuts. Excellent make ahead dish for a dinner party. Served with Bittman’s Salmon Provençal with fennel, rosemary and orange on this site.
Have cooked this for years, since it first appeared; always gets rave reviews.
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