Food Network: Wheatberry Salad

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Wheatberry Salad
Copyright, 2002, Barefoot Contessa Family Style, All Rights Reserved

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

Instructions
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.