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
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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By kaliwithak
Atlanta, GA
on February 10, 2013
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I loved the simplicity of this dish. As a college student, I usually can't make dishes with tons of ingredients unless I'm at home visiting.
Some may see that the wheat berries take an hour or so to cook, but I've taken to cooking them in bulk when I have the time, and then freezing them for later use!
I modified the dish a bit, but I imagine the original would be tasty as well. I added in brown rice and a few spices to my liking. I also don't typically like cooked onions, so I didn't saute mine. It was quite a tasty little dish. I could also imagine adding tempeh or a meat.
By Cheryl B.
Rutherford, NJ
on January 31, 2013
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I'm ashamed I waited so long to try these gems! I got on a buying "jag", and bought all kinds of grains, not giving it a thought on what I would do with them! Well, I looked at a few zillion ways to prepare these particular babies, and thought, "ok, let's go for it". I wanted something more savory, not sweet. Well, even my youngest ate them! I will say, I added some celery as I noticed some others did, and I added a touch more Balsamic right before serving, as we are crazy for the stuff. My hubby went back for seconds, and was duly disappointed the next day to find out that my boys ate it all gone during the night! It shall become a staple in our home- Thank you Ina!
By jacqueridge
on January 21, 2013
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This rice salad was absolutely outstanding! Very flavorful and healthy as well. I had never used wheatberries but I like them very much. Will definitely make this again! Served it with tangy meatballs and asparagus.
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