Wheat berries are these little nuggets with lots of chew and a hint of nuttiness and a hint of sweetness. Sounds delicious right?
But for real.
Wheatberries are: the entire entire wheat kernel except for the hull, composed of the bran, germ and endosperm (source)
Who wouldn’t like the sperm of the wheat? 🙂
This recipe is easy to make and very versatile. I threw together what I had in my fridge but would gladly add more veggies next time.
Sumer Wheatberry Salad
- 1 cup hard winter wheatberries
- 1 cup finely diced onion (1 onion)
- 3 tablespoons good olive oil, divided
- 2 tablespoons balsamic vinegar
- 1 tablespoon white vinegar
- 1 tablespoon honey
- 1/2 red bell pepper, small diced
- 1 diced cucumber
- 1tomato, diced
- 1/2 teaspoon freshly ground black pepper
- Place the wheatberries and 3 cups of boiling water in a pan and cook, uncovered, over medium heat for approximately 45 minutes, or until they are soft. Drain
- Saute the onion in 1 tablespoons of olive oil and a few tablespoons of water, over medium-low heat until translucent, approximately 5 minutes.
- Turn off the heat and add the remaining 2 tablespoons olive oil and the balsamic vinegar.
- In a large bowl, combine the warm wheatberries, sauteed onion, tomato, cucumber, red pepper, salt, and the pepper.
- Allow the salad to sit for at least 30 minutes.
- Season with salt and pepper.
- Drizzle with honey and white balsamic, to taste, and serve at room temperature.