Wheatberry Salad

I love using whole wheat in lots of ways. High in nutrition and fiber, a great food storage item, and more versatile than you might think.  You might see the name “wheat berries” more often now, but it is the same thing as wheat kernels. This salad is delicious, healthy and even better I think after it sits and the flavors marry more.  I hope you love it too!
Serves 6

1 c hard winter wheatberries (wheat kernels)
kosher salt
1 c finely diced red onion (1 onion)
6 T olive oil, divided
2 T balsamic vinegar
3 scallions, sliced thin, white and green parts
1/2 red bell pepper, small-diced
1 carrot, small-diced
1/2 tsp freshly ground black pepper

Place the wheatberries and 3 cups of boiling salted water in a saucepan and cook, uncovered, over low heat for about 45 minutes, or until they are soft. Drain.

Saute the red onion in 2 T of the olive oil over med-low heat until translucent, about 5 minutes. Turn off the heat and add the remaining 4 T olive oil & the vineagar.

In a large bowl, combine the warm wheatberries, onions, scallions, red bell pepper, carrot, 1/2 tsp salt, and pepper. Allow the salad to sit for at least 30 minutes for the wheatberries to absorb the sauce. Season to taste and serve at room temp.

Source: Barefoot Contessa Family Style

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