 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
|
There are generally two kinds of wheat berries available at natural foods stores: hard (high-protein), which are reddish brown, and soft (low-protein), which are blond. We prefer the chewiness of the hard variety for this recipe. Active time: 15 min Start to finish: 1 1/2 hr Ingredients:
2 cups hard wheat berries (3/4 lb) |
3 tablespoons red-wine vinegar |
3/4 teaspoon salt |
1/2 teaspoon black pepper |
3 tablespoons extra-virgin olive oil |
1 small red onion, halved lengthwise, then very thinly sliced lengthwise |
1/2 cup chopped fresh dill |
Directions:
1. Cook wheat berries in a 4-quart pot of boiling water (not salted), uncovered, until tender, 1 to 1 1/4 hours. Drain in a large sieve and rinse under cold water to cool, then drain well.
2. Whisk together vinegar, salt, and pepper in a large bowl. Add oil in a slow stream, whisking until combined. Add wheat berries, onion, and dill and stir to coat well.
3. Cooks' note: Salad can be made 1 day ahead and chilled, covered.
|
|