Directions:
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 197.76 Kcal (828 kJ) | ||
| Calories from fat | 129.05 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.34g | 22% | |
|---|---|---|---|
| Sodium | 362.99mg | 15% | |
| Potassium | 105.67mg | 2% | |
| Total Carbs | 15.95g | 5% | |
| Sugars | 2.81g | 11% | |
| Dietary Fiber | 3.18g | 13% | |
| Protein | 2.52g | 5% | |
| Vitamin C | 13.7mg | 23% | |
| Vitamin A | 0.3mg | 11% | |
| Iron | 4.7mg | 26% | |
| Calcium | 23.7mg | 2% | |
| Amount Per 100 g | |||
| Calories | 172.7 Kcal (723 kJ) | ||
| Calories from fat | 112.7 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.52g | 22% | |
|---|---|---|---|
| Sodium | 316.99mg | 15% | |
| Potassium | 92.28mg | 2% | |
| Total Carbs | 13.93g | 5% | |
| Sugars | 2.45g | 11% | |
| Dietary Fiber | 2.78g | 13% | |
| Protein | 2.2g | 5% | |
| Vitamin C | 11.9mg | 23% | |
| Vitamin A | 0.3mg | 11% | |
| Iron | 4.1mg | 26% | |
| Calcium | 20.7mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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