Summer Wheatberry Salad

Ingredients

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

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