Recipe courtesy of Ina Garten
Wheatberry Salad
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- Level: Easy
- Total: 1 hr 30 min
- Prep: 10 min
- Inactive: 30 min
- Cook: 50 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 233
- Total Fat
- 14 g
- Saturated Fat
- 2 g
- Carbohydrates
- 25 g
- Dietary Fiber
- 4 g
- Sugar
- 3 g
- Protein
- 3 g
- Cholesterol
- 0 mg
- Sodium
- 208 mg
- Level: Easy
- Total: 1 hr 30 min
- Prep: 10 min
- Inactive: 30 min
- Cook: 50 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 233
- Total Fat
- 14 g
- Saturated Fat
- 2 g
- Carbohydrates
- 25 g
- Dietary Fiber
- 4 g
- Sugar
- 3 g
- Protein
- 3 g
- Cholesterol
- 0 mg
- Sodium
- 208 mg
Ingredients
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.
