Wheat berries have a subtle flavor with hints of roasted nuts and a texture somewhere between barley and brown rice. Because of its hearty nature it makes a great base for a grain salad, especially paired with sweet roasted red onions, salty feta, and arugula.
|1||red onion, coarsely chopped|
|2||tablespoons balsamic vinegar|
|2||tablespoons olive oil|
|1||small bunch thyme|
|Salt and pepper, to taste|
|1||cup wheat berries|
|3||ounces feta, crumbled|
|2||large handfuls baby arugula, tough stems removed|
|Juice of ½ lemon|
1. Set the oven at 400 degrees.
2. In a roasting pan combine the onion, balsamic, olive oil, thyme, sugar, salt, and pepper. Toss well. Roast for 45 minutes, turning occasionally, or until the onions are tender and beginning to char in spots. Cool; remove and discard the thyme.
3. Bring the water to a boil. Add the wheat berries and return to a boil. Lower the heat and cover the pan. Simmer for 1 hour or until the berries are tender. Leave to cool.
4. In a bowl, combine the onions with all their cooking juices, wheat berries, feta, arugula, and lemon juice. Taste for seasoning and add more salt and pepper, if you like.