This particular trip landed me a big bag of Hard Winter Wheatberries, because I knew I had seen Ina Garten make a salad out of them and I wanted to try my hand at something new. You can never have too many salads in your repertoire. They turned out to be delicious, even though some of them ended up a little undercooked. (I was so paranoid about ending up with mushy wheatberries that I think I pulled them off the flame too soon.) The good thing was, I like things with a bite. You will too. This salad was delicious for days.
kosher salt1 c finely diced red onion (1 onion)
6 T olive oil, divided2 T balsamic vinegar
3 scallions, minced (white and green parts)1/2 red bell pepper, small diced
1 carrot, small diced1/2 tsp freshly ground black pepper
Place the wheatberries and 3 c 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 T of olive oil over medium-low heat until translucent, approximately 5 minutes. Turn off the heat and add the remaining 4 T (1/4 c) of olive oil and the balsamic vinegar.
In a large bowl, combine the warm wheatberries, sauteed onions, scallions, red bell pepper, carrot, 1/2 tsp 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.