Wheatberry Salad (Ina Garten) |
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Prep Time: 10 Minutes Cook Time: 50 Minutes |
Ready In: 60 Minutes Servings: 6 |
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Ingredients:
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 |
Directions:
1. 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.
2. 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.
3. 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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