Warm Wheatberry Salad
Wheatberries -- whole, unprocessed wheat kernels -- are available at any health-food store and should be soaked overnight to facilitate cooking the next day. They contain oils that turn rancid quickly. Be sure to refrigerate them in an airtight container.
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- 1 cup wheatberries
- Coarse salt and freshly ground pepper
- 2 tablespoons olive oil
- 1/2 cup yellow onion, chopped
- 1 cup sliced white button mushrooms
- 1/2 cup dry white wine
- 2 teaspoons coarsely chopped fresh flat-leaf parsley
- 2 teaspoons coarsely chopped fresh sage
- Place wheatberries in a strainer and rinse under cold water. In a large pot, combine wheatberries with 2 1/2 quarts salted water, and cook until al dente, about 50 minutes. Drain, and set aside.
- Heat olive oil in a medium saute pan over medium heat. Add onions, and cook until translucent, about 3 minutes. Stir in mushrooms, and add white wine. Simmer until wine has evaporated, about 7 minutes. Add onions and mushrooms to wheatberries in a medium bowl. Toss with parsley and sage, and season with salt and pepper to taste; serve warm.
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