Wheatberries are a nutty grain often used in salads and breads. Look for hard red winter wheatberries—summer wheatberries become too soft after they’re cooked.
Ingredients
serves 8
Step 1
Bring a medium saucepan of water to a boil. Add the wheatberries; cook until tender, 30 to 40 minutes. Drain; set aside.
Step 2
Heat 2 tablespoons olive oil in a large sauté pan over low heat. Cook the onion until translucent, stirring occasionally, about 10 minutes. Remove the pan from heat; add remaining 1/2 cup olive oil and balsamic vinegar.
Step 3
In a large bowl, combine the wheatberries, onion mixture, scallions, peppers, carrots, salt, and pepper. Allow to sit for at least 1 hour at room temperature so the wheatberries absorb the flavors. Serve at room temperature.
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