Food & dining

seasonal recipe

Recipe for wheat berry salad with feta and roasted red onions

Karoline Boehm Goodnick for The Boston Globe

Serves 4

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.

1red onion, coarsely chopped
2tablespoons balsamic vinegar
2tablespoons olive oil
1small bunch thyme
1teaspoon sugar
Salt and pepper, to taste
2cups water
1cup wheat berries
3ounces feta, crumbled
2large 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.

Get The Weekender in your inbox:
The Globe's top picks for what to see and do each weekend, in Boston and beyond.
Thank you for signing up! Sign up for more newsletters here

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.

Sydney Oland