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11
Calories 123 (34% from fat) • carb. 17g • pro. 4g
• fat 5g • sat. fat 0g • chol. 0mg • sod. 34mg
• calc. 32mg • fiber 5g
Wheat Berry &
Vegetable Salad
This salad is a refreshing change
as a side dish.
Makes 6 cups salad (12 servings)
1½ cups wheat berries
6¾ cups water
1½ tablespoons vegetable oil
¼ cup chopped red onion
1½ teaspoons Dijon-style mustard
1 teaspoon sugar
1 teaspoon kosher salt
½ teaspoon freshly ground
black pepper
¼ cup white balsamic vinegar
(or use a fruit flavored vinegar)
½ cup extra virgin olive oil
1¹⁄
³
cups cut corn (use frozen thawed)
1 cup shredded zucchini
¾ cup chopped red bell pepper
½ cup chopped green onion
¹/
³
cup chopped sun-dried tomatoes
¼ cup chopped fresh parsley
Place wheat berries, water, and vegetable
oil in cooking pot of the Cuisinart
™
Electric
Pressure Cooker. Cover and lock lid in place.
Select High Pressure and set timer for 50
minutes. When audible beep sounds, turn
off. Use Quick Pressure Release to release
pressure. When float valve drops, turn off.
Remove lid carefully, tilting away from you
to allow steam to disperse. If grains are
still a little chewy, select Simmer and cook
until done to taste. Drain wheat berries and
transfer to a large bowl.
While cooking the wheat berries, prepare
the dressing. Place the red onion, mustard,
sugar, salt, pepper, and vinegar in the work
bowl of a food processor or mini food
processor fitted with the metal chopping
blade and process until smooth. Add the oil
and process until emulsified. There will be
about
7
⁄
8
cup dressing.
When wheat berries are cooled, add ½ cup
(or more to taste) of the dressing (cover and
refrigerate remaining dressing for another
use), and toss to coat. Add the corn,
zucchini, red pepper, green onion, and sun-
dried tomatoes. Toss gently to combine. Add
the parsley; toss to combine. If not serving
immediately, cover and refrigerate. Remove
from refrigerator 30 minutes before serving.
Nutritional information per serving (½ cup):
Calories 110 (46% from fat) • carb. 15g • pro. 2g
• fat 7g • sat. fat 1g • chol. 0mg • sod. 148mg
• calc. 14mg • fiber 3g
Pasta e Fagioli
Try our hearty and healthy vegetarian
version of this classic Italian soup.
Makes about 12 cups
1 tablespoon extra virgin olive oil
1½ cups chopped onion
1 cup diced (½-inch) carrot
½ cup sliced celery
3 cloves garlic, peeled and minced
2 teaspoons Italian herb blend,
divided
6 cups water
1 pound dry cannellini or white
beans, rinsed and picked over
1 bay leaf
4 cups low-sodium vegetable or
chicken broth/stock
2 cans (14 ounces each) diced
tomatoes with juice
1 teaspoon kosher or sea salt
1½ cups tubetti, small macaroni, or
small shell pasta
chopped fresh parsley
freshly grated, shaved or
shredded Parmesan
or Grana Padano
®
cheese
Select Sauté and add oil to the cooking pot
of the Cuisinart
™
Electric Pressure Cooker.
Heat oil for 3 to 4 minutes. When oil is hot,
add the chopped onions, carrots, celery,
garlic, and 1 teaspoon of the Italian herb
blend. Sauté, stirring for 4 to 5 minutes, until
the onions are softened and translucent. Add
the water, dried beans, and bay leaf. Cover
and lock lid in place. Select High Pressure
and set timer for 35 minutes. When audible
beep sounds, allow pressure to release
naturally, about 20 minutes.
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