Summer Wheatberry Salad

Summer Wheatberry Salad
Photo by Mark Thomas

Ingredients

  • 6 cups water (or vegetable or chicken stock) with ½ tsp. salt
  • 2 Tbs. fresh lime juice
  • ½ cup quartered cherry tomatoes
  • 1 Tbs. white-wine vinegar
  • 1 bay leaf
  • ½ cup chopped artichoke hearts
  • 2 Tbs. chopped fresh basil or cilantro
  • + 9 more ingredients
    • ¼ cup diced roasted red bell pepper
    • 2 Tbs. capers, drained and chopped
    • ¼ cup fruity olive oil
    • Young greens such as arugula, red mustard, cress, mizuna, or a mix
    • ½ to 1 tsp. finely minced garlic
    • Salt and freshly ground pepper to taste
    • 3 Tbs. sliced scallion (white and green parts)
    • ¼ cup sliced almonds, toasted
    • 1 cup soft wheatberries

In a heavy saucepan with a lid, combine the wheatberries, water or stock, salt, and bay leaf. Bring to a boil and then simmer partially covered until the wheatberries are pleasantly chewy, which may take anywhere from 50 to 90 min. Remove the pan from the heat, discard the bay leaf, and let the b...

View full recipe at Fine Cooking

Comments


Best Wine Deals

See More Deals »






Snooth Media Network