Wheatberry Salad

Ingredients

• 2 tablespoons balsamic vinegar 
• 0.5 teaspoon pepper black freshly ground
• 1 small carrots diced
• 6 servings kosher salt 
• 6 tablespoons olive oil good divided
• 0.5  bell pepper diced red
• 1 cup onion diced red finely (1 onion)
• 3  scallions white green minced
• 1 cup winter wheatberries hard

Equipment

• bowl
• sauce pan

Directions

1. 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.
2. Drain.
3. Saute 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.
4. In 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. Season, to taste, and serve at room temperature.