Wheatberry Salad
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.
Recipe information
Yield
serves 8
Ingredients
2 cups hard red winter wheatberries (about 13 ounces)
2 tablespoons plus 1/2 cup extra-virgin olive oil
1 cup diced red onion (1 small onion)
1/2 cup balsamic vinegar
1/2 cup sliced scallions, cut diagonally into 1/4-inch slices (about 6 scallions)
1 small red bell pepper, seeded and cut into 1/4-inch dice (1 cup)
1 small yellow bell pepper, seeded and cut into 1/4-inch dice (1 cup)
1 cup diced carrots (2 carrots)
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
Preparation
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.
Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.
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