“Wheatberries can be used like barley, but take longer to cook. In fact, it seems near-impossible to overcook them, so they require far less attention than other grains. I make this frequently as a school lunch for my son, and it's dead easy to cook at the same time as dinner, which is why I've included a recipe for only one serving. Apologies for the vague measurements, I eyeball everything, just as our great-grandmothers would have done. You can substitute 1/2 cup barley, but check the package for cooking directions. Also, any vegetables you prefer can be added, these are just the ones I like.”
READY IN:
1hr 15mins
SERVES:
1
YIELD:
1 cups
UNITS:
US

Ingredients Nutrition

  • For the salad
  • 13 cup wheatberries
  • 3 cups water, salted
  • 14 cup diced red pepper
  • 14 cup chiffonade spinach (optional)
  • 1 green onion, finely sliced, green part only
  • 2 ounces feta cheese, crumbled (or more to taste)
  • For the dressing
  • 3 tablespoons olive oil
  • 1 12 tablespoons good vinegar or 1 12 tablespoons lemon juice
  • 1 12 tablespoons chopped fresh oregano (or 1 tsp dry)
  • 1 clove finely minced garlic
  • salt and pepper
  • , course to save time, you can always just use a bottled vinagrette

Directions

  1. Cook the wheatberries in the water according to package directions, or one to 1 1/2 hours. they should be al dente.
  2. Drain and cool.
  3. Add vegetables and feta.
  4. Meanwhile, whisk together dressing ingredients.
  5. Add to salad.
  6. serve cold or at room temperature.Note that if you're preparing this a day ahead, you might need to add extra dressing.

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