Recipe courtesy of Martha Stewart
1 hr 20 min
20 min
4 servings



Place the wheatberries in a strainer and rinse under cold water. In a large pot, combine the wheatberries with 2 1/2 quarts of salted water and cook until al dente, about 50 minutes. Drain and set aside.

Heat olive oil in a medium saute pan over medium heat. Add the onions and cook until translucent, about 3 minutes. Stir in the mushrooms and add the white wine. Simmer until wine has evaporated, about 7 minutes. Add the onions and mushrooms to the wheatberries in a medium bowl. Toss with the herbs and season with salt and pepper, to taste; serve warm.


Warm Spinach Salad

Recipe courtesy of Rachael Ray

Warm Savoy Cabbage Slaw

Recipe courtesy of Anne Burrell

Kale and Quinoa Salad

Recipe courtesy of Valerie Bertinelli

Broccoli Salad

Recipe courtesy of Ree Drummond

Tuna Salad

Recipe courtesy of Ina Garten

Chicken Salad Contessa

Recipe courtesy of Ina Garten

Green Salad with Mustard Vinaigrette

Recipe courtesy of Ina Garten

Chopped Nicoise Salad

Recipe courtesy of Ellie Krieger

Strawberry and Spinach Salad

Recipe courtesy of The Neelys

Trending Videos 6 Videos

Plaster Chocolate Cake 05:58

This cake is so rich and creamy that Raiza Costa wants to plaster the world with it.

Browse Reviews By Keyword

          Get Cooking