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“From the Barefoot Contessa Family Style, 2002. Haven't tried it as yet but it looked good.”
READY IN:
1hr 30mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Place the wheatberries and 3 cups of boiling salted water in a saucepan and cook, uncovered, over low heat for approximately 45 minutes, or until they are soft.
  2. Drain.
  3. Sauté the red onion in 2 tablespoons of olive oil over medium-low heat until translucent, aprroximately 5 minutes.
  4. Turn off the heat and add the remaining 4 tablespoons(1/4 cup) of olive oil and the balsamic vinegar.
  5. In a large bowl, combine the warm wheatberries, sauteéd onions, scallions, red bell pepper, carrot, 1/2 teaspoon(each) salt and pepper.(Of course, oi and vinegar).
  6. Allow the salad to sit for at least 30 minutes for the wheatberries to absorb the sauce.
  7. Season, to taste, and serve at room temperature.

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