A Salad Suggestion for a Summer Sunday!

A Salad Suggestion for a Summer Sunday!

I have been obsessed with cookbooks the past few weeks.  And I want all my friends and family to reap the benefits of my labor and trial and error!  Today’s recipe comes from Ina Garten – Barefoot Contessa Family Style – Easy ideas and recipes that make everyone feel like family.

I am a big fan of combining two sides into one.  For example, I often combine my carbohydrates with my vegetables. If you are planning a casual night and you don’t want to go crazy cooking 3 different sides or you want to have a pre-made salad on hand for the week, this is a recipe you need to try! 

Make sure you read my notes at the bottom on how to make this salad even healthierJ

Ina Garten’s Wheatberry Salad –

Ina Garten – Barefoot Contessa Family Style – Easy Ideas and recipes that make everyone feel like family

1 cup hard winter wheatberries

Kosher salt

1 cup finely diced red onion (1 onion)

6 tablespoons good olive oil, divided

2 tablespoons balsamic vinegar

3 scallions, minced, white and green parts

1/2 red bell pepper, small-diced

1 carrot, small-diced

½ teaspoon freshly ground black pepper

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.

(Note from Kim, if you are buying wheatberries from the bulk bin I recommend giving grains a quick cold rinse and then soaking the wheatberries for 1-8 hours, to eliminate phytic acid and to make the grains more digestible.  Drain the grains, discard the soaking water and then proceed with the cooking directions above.  If buying presoaked just following cooking instructions on the back of the package)

Sauté 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 2 tablespoons of balsamic vinegar.

In a large bowl, combine the warm wheatberries, sautéed onions, scallions, red bell pepper, carrot, ½ 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.

Kim’s Recommendation

Make this recipe even healthier!  Use the whole pepper, 2 carrots and add 2 cups of finely chopped kale.  If you decide to add more vegetables add 1 more tablespoon of vinegar or add to your liking.

Wheatberries can be found in the whole grain section of the food store, where you would find rice.

Love deeply and eat mindfully,

Kim Gilroy