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Wheatberry Salad
Nb persons: 6
Yield:
Preparation time: 10 minutes
Total time: 1 hour
Source: Barefoot Contessa
| 1 cup | hard winter wheatberries |
| Kosher salt | |
| 1 cup | finely diced red onion, (1 onion) |
| 6 tablespoons | good olive oil, divided |
| 2 tablespoons | balsamic vinegar |
| 3 | scallions, minced, white and green parts |
| 1/2 | red bell pepper, small diced |
| 1 | carrot, small diced |
| 1/2 teaspoon | freshly ground black pepper |
Place the wheatberries and 3 cups of boiling salted water in a saucepan and cook, uncovered, over low heat for approximately 45 minutes, or until they are soft. Drain.
Saute the red onion in 2 tablespoons of olive oil over medium-low heat until translucent, approximately 5 minutes. Turn off the heat and add the remaining 4 tablespoons (1/4 cup) of olive oil and the balsamic vinegar.
In a large bowl, combine the warm wheatberries, sauteed onions, scallions, red bell pepper, carrot, 1/2 teaspoon salt, and the 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 temperature
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