1 Cup Hard Winter Wheatberries
Salt
1 Cup Finely Diced Red Onion (1 Onion)
6 Tablespoons Olive Oil
2 Tablespoons Balsamic Vinegar
3 Each Green Onion, Minced, White and Green Parts
1/2 Red Bell Pepper, Small Diced
1 Each Carrot, Small Diced
1/2 Teaspoon Freshly Ground 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 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 a least 30 minutes for the wheatberries to absorb the sauce. Season to taste, and serve at room temperature.
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Yields: 6 Servings
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