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.
Originally Submitted
6/10/2010
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