DebS #2's Note:
I saw Ina make this today - posted here for my salad cookbook.
My Private Note
Units: US | Metric
- 1Place 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.
- 3Saute the red onion in 2 tablespoons of olive oil over medium-low heat until translucent, approximately 5 minutes. Turn off the heat and add the remaining 4 tablespoons (1/4 cup) of olive oil and the balsamic vinegar.
- 4In a large bowl, combine the warm Wheatberries, sauteed onions, scallions, red bell pepper, carrot, 1/2 teaspoon salt, and the pepper. Allow the salad to sit for at least 30 minutes for the wheatberries to absorb the sauce.
- 5Season, to taste, and serve at room temperature.
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Nutritional Facts for Ina Garten's Wheatberry Salad
Serving Size: 1 (74 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 140.1
- Calories from Fat 122
- Total Fat 13.6 g
- Saturated Fat 1.8 g
- Cholesterol 0.0 mg
- Sodium 300.2 mg
- Total Carbohydrate 4.9 g
- Dietary Fiber 1.1 g
- Sugars 2.2 g
- Protein 0.5 g
The following items or measurements are not included: