I’m always on the lookout for a tasty side dish to take to a cookout, and this one fits the bill. It’s a tasty mix of wheat berries, veggies, and a balsamic vinaigrette. It’s always a hit!
Wheat Berry Salad with Red & Green Onions
Adapted from Bon Appetit, August 2000
1 cup wheat berries
1 tablespoon olive oil
1 cup finely chopped red onion
1 carrot, peeled, diced
2 tablespoons balsamic vinegar
3 green onions (including green tops), minced
1/2 red bell pepper, chopped
Bring large pot of salted water to boil. Add wheat berries, reduce heat to medium-low and simmer until tender, stirring occasionally, about 1 hour. Drain.
Heat oil in heavy medium skillet over medium heat. Add red onion and carrot; sauté until tender, about 6 minutes. Remove from heat. Add vinegar; whisk to blend.
Toss wheat berries, green onions, and bell pepper in large bowl. Pour carrot/red onion/balsamic mixture over; toss to blend. Season to taste with salt and pepper. Cool completely. (Can be made 1 day ahead. Cover; chill.)
**Note** I used my rice cooker to cook the wheatberries. In mine, this worked with 1 cup wheatberries and 4 cups water, with about 1/2 to 1 tsp kosher salt.
Nutritional info (3/4 cup):
Total Fat: 3.0 g
Cholesterol: 0.0 mg
Sodium: 10.7 mg
Total Carbs: 28.6 g
Dietary Fiber: 5.2 g
Protein: 4.0 g