1 c hard winter wheat berries (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 wheat berries 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 vinegar.
In a large bowl, combine the warm wheat berries, onions, scallions, red bell pepper, carrot, 1/2 tsp salt, and pepper. Allow the salad to sit for at least 30 minutes for the wheat berries to absorb the sauce. Season to taste and serve at room temp.
Source: Barefoot Contessa Family Style
Wheatberry Salad
Ingredients
- 1 c hard winter wheat berries (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
Instructions
- Place the wheat berries 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 vinegar.
- In a large bowl, combine the warm wheat berries, onions, scallions, red bell pepper, carrot, 1/2 tsp salt, and pepper. Allow the salad to sit for at least 30 minutes for the wheat berries to absorb the sauce. Season to taste and serve at room temp.
