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  • Healthy Serving: Recipe Directory

  • Wheat Berry, Wakame and Tofu Salad

  • Ingredients:

    1 cup wheat berries
    2 cups vegetable stock
    ¼ cup wakame, lightly crushed and re-hydrated
    ½ brick tofu, diced
    1 each carrot, grated
    ½ cup snap peas
    ¼ cup scallion, thinly sliced

    For the dressing:

    2 tsp. ginger, finely chopped
    2 tsp. garlic, finely chopped
    2 tbsp. sesame oil
    ½ tbsp. chili oil


    • Preheat oven to 350°.
    • Re-hydrate wakame for 15 minutes until soft, then drain.
    • Bring vegetable stock to a boil.
    • Blanch snap peas in the hot stock and then shock in ice bath.
    • Add wheat berries to stock and simmer for 25 - 30 minutes.
    • Place parchment on a sheet pan, add the tofu to it and toss with ½ of the sesame oil. Bake for 30 minutes, turning after 15 minutes.
    • Drain wheat berries and place in bowl with tofu, wakame, grated carrot, snap peas, and dressing.

    Heather DonahueThis is a favorite recipe of the food and nutrition services department at Rhode Island Hospital. This recipe was submitted by Heather Donahue.

    More about nutrition services at Rhode Island Hospital.