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Wheat Berries with Charred Onions and Kale

This vibrant wheat berry salad is a wonderful way to enjoy the nutty flavour and satisfying texture of whole grains. By simmering the wheat berries with fresh thyme and onion, the grains absorb a subtle depth of flavour right from the start. The real magic happens in the frying pan, where onions and kale are quickly charred to provide a smoky, savoury contrast that elevates this simple vegan dish into something truly special.

Ideal as a healthy lunch or a robust side dish for a weekend roast, this recipe is packed with plant-based fibre and nutrients. Using shop-bought kale and store-cupboard staples, it is an effortless yet impressive addition to your meat-free repertoire. The bright finish of fresh lemon juice ensures every bite is balanced and refreshing, making it a reliable favourite for seasonal meal planning.

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Ingredients for Wheat Berries with Charred Onions and Kale

  • 240g wheat berries

  • 2 medium onions, halved, divided

  • 5 sprigs thyme

  • 1 tablespoon kosher salt plus more

  • 8 tablespoons olive oil, divided

  • Freshly ground black pepper

  • 1 bunch kale, stemmed, leaves torn into 2" pieces (about 8 packed cups)

  • 1 tablespoon fresh lemon juice

  • Ingredient info: Wheat berries, also called hard wheat, are available at most natural foods stores.

How to make Wheat Berries with Charred Onions and Kale

Combine wheat berries, 1 onion half, thyme sprigs, and 1 tablespoon salt in a large saucepan; add water to cover by 2". Bring to a boil; reduce heat to medium and simmer until wheat berries are just tender but still firm to the bite, about 35 minutes. Drain; discard onion and thyme. Place wheat berries in a large bowl; let cool.

Cut remaining 3 onion halves crosswise into 1/2" slices. Heat 1 tablespoon oil in a large cast-iron or other heavy skillet over medium-high heat; add onions. Season lightly with salt and pepper. Cook, stirring occasionally, until onions are charred in spots, about 5 minutes. Transfer to bowl with wheat berries. Add 1 tablespoon oil to same skillet. Working in 3 batches, add kale and cook, tossing occasionally, sprinkling with salt and pepper, and adding oil as needed between batches, until charred in spots, about 1 minute per batch. Add to bowl. Drizzle with lemon juice and any remaining oil; toss to coat. Season to taste with salt and pepper.

Descargo de responsabilidad

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Historia del artículo

La información de esta página ha sido revisada por médicos cualificados.

  • 16 Enero 2026 | Publicado originalmente

    Autores:

    Editores de recetas del Reino Unido

    Revisado por expertos

    Editores de recetas del Reino Unido
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