Wheatberry salad

Wheatberries are a nutty grain often used in salads and breads. Look for hard red winter wheatberries— summer wheatberries become too soft after they’re cooked.

2 cups hard red winter wheatberries (about 13 ounces)

2 tablespoons plus 1/ 2 cup extra-virgin olive oil

1 cup diced red onion (1 small onion)

1/ 2 cup balsamic vinegar

1/ 2 cup sliced scallions, cut diagonally into 1 / 4 inch slices (about 6 scallions)

1 small red bell pepper, seeded and cut into 1/ 4 inch dice (1 cup)

1 small yellow bell pepper, seeded and cut into 1/ 4 inch dice (1 cup)

1 cup diced carrots (2 carrots)

1/ 2 teaspoon salt

1/ 2 teaspoon freshly ground black pepper

• Bring a medium saucepan of water to a boil. Add the wheatberries; cook until tender, 30 to 40 minutes. Drain; set aside.
• Heat 2 tablespoons olive oil in a large sauté pan over low heat. Cook the onion until translucent, stirring occasionally, about 10 minutes. Remove the pan from heat; add remaining 1/ 2 cup olive oil and balsamic vinegar.
• In a large bowl, combine the wheatberries, onion mixture, scallions, peppers, carrots, salt, and pepper. Allow to sit for at least 1 hour at room temperature so the wheatberries absorb the flavors. Serve at room temperature.

SERVES 8