Wheatberries are incredibly hearty and toothsome. While they do take awhile to cook, I have heard preparation is made easier with a rice cooker (brown rice setting). Dressed with a bounty of vegetables, this is a filling side that every grain lover will appreciate.
Kale Wheatberry Salad
1 cup hard winter wheatberries
1 cup finely diced red onion (1 onion)
1/4 cup olive oil
2 tbsp balsamic vinegar
3 scallions, minced, white and green parts
1/2 red bell pepper, small diced
1 large bunch kale, sliced
1/2 package mushrooms, sliced (I used button)
2 carrots, small diced
1 rib celery, small diced
1/2 teaspoon freshly ground black pepper
- Soak wheatberries for 4-5 hours, or overnight.
- 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. Drain.
- Saute the red onion in olive oil over medium-low heat until translucent, approximately 5 minutes. Add remaining vegetables and cook another 2-3 minutes. Vegetables should still have crunch. Turn off the heat and add the remaining 4 tablespoons (1/4 cup) of olive oil and the balsamic vinegar.
- In a large bowl, combine the warm wheatberries, vegetables, and salt and pepper to taste. Allow the salad to sit for at least 30 minutes for the wheatberries to absorb the sauce. Season, to taste, and serve at room temperature.