My lunch today. I love this wheatberry salad recipe from Barefoot Contessa. It’s tasty, super healthy, and easy to make. Barefoot Contessa’s recipes always taste and look good!
This is a crunchy salad that is refreshing and filling. You can eat it as a side or main. I like eating it cold in the spring and summer. It’s a good dish to bring to a party too. The colors make it attractive!
Wheatberries are a nutritious grain. It is the entire wheat kernel, which includes the bran, germ, endosperm. So none of the nutrients are lost through processing.
They have a chewy texture and taste nutty. Because they are chewy, they take longer to digest, so it feels more filling. It satisfies your hunger longer. If you are trying to eat less, this would be a good food.
This dish also keeps well in the fridge. You can make a large batch and store in the fridge for several days.
BAREFOOT CONTESSA’S WHEATBERRY SALAD RECIPE
INGREDIENTS
1 cup winter or spring wheatberries
1 red onion (equivalent to 1 cup small-diced)
3 scallions, minced, white and green parts
1/2 red bell pepper, small-diced
1 carrot, small-diced
6 tablespoons olive oil, good quality
2 tablespoons balsamic vinegar
DIRECTIONS
- Boil the wheatberries in salted water for about 45 min or until soft. Drain.
- Saute the red onions in 2 tablespoons of olive oil over medium-low heat until translucent.
- Turn off heat, add remaining 4 tablespoons of olive oil and the balsamic vinegar.
- In a large bowl, combine the wheatberries, sauteeed onions, and chopped veggies.
- Season to taste with salt and freshly ground pepper.
- Allow the salad to sit for at least 30 minutes for the flavors to absorb.
Serves 6
