Provençal Wheat Berry Salad with Shrimp and Mustard-Caper Vinaigrette

Provençal Wheat Berry Salad with Shrimp and Mustard-Caper Vinaigrette
Photo by Scott Phillips

Ingredients

  • 8 oz. green beans, trimmed
  • ¼ cup chopped fresh flat-leaf parsley
  • One 14-oz. can artichoke hearts, drained, cut in half, and thinly sliced
  • 8 oz. small cherry or grape tomatoes, quartered or halved (about 1-½ cups)
  • Freshly ground black pepper
  • ½ lb. medium shrimp (41 to 50 per lb.), preferably wild, peeled, deveined, and halved lengthwise
  • 1 recipe Mustard-Caper Vinaigrette
  • + 6 more ingredients
    • ¼ cup chopped fresh basil
    • ¼ cup chopped fresh mint
    • Kosher salt
    • 1 Tbs. olive oil
    • 1 cup wheat berries, preferably winter or hard wheat
    • ½ cup roughly chopped, well-toasted almonds

In a large (4-quart) saucepan, combine the wheat berries, 3/4 tsp. salt, and 5 to 6 cups of water (enough to cover by 2 inches). Bring to a boil over high heat, reduce the heat to maintain a slow simmer, and cook, partially covered, until the wheat berries are tender but pleasantly chewy. Begin c...

View full recipe at Fine Cooking

Comments


Recipe Downloader

RiceSelect

Best Wine Deals

See More Deals »






Snooth Media Network