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    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.

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    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