Sunday, June 15, 2008

Wheat berry Salad

foodblog 011

1 cup hard winter wheat berries
Kosher salt
1 cup finely diced tomatoes
6 tablespoons good olive oil
3 tablespoons balsamic vinegar
3 scallions, minced, white and green parts
1/2 red bell pepper, small diced
1/3 cup dried cranberries                                   

1/4 cup pistachios 
1/2 teaspoon freshly ground black pepper

Place the wheatberries and 3 cups of boiling in a saucepan and cook, uncovered, over low heat for approximately 45 minutes, or until they are soft. Drain.

In a large bowl, combine the warm wheatberries, tomatoes, scallions, red bell pepper, cranberries and pistachios.  Add the oil and vinegar. Season to taste with approx. 1/2 teaspoon each salt and pepper. Serve cold or at room temperature.

No comments: