There are generally two kinds of wheat berries available at natural foods stores: hard (high-protein), which are reddish brown, and soft (low-protein), which are blond. We prefer the chewiness of the hard variety for this recipe.
Active time: 15 min Start to finish: 1 1/2 hr
Cooks' note:
Salad can be made 1 day ahead and chilled, covered.
Recipe information
Yield
Makes 6 side-dish servings
Ingredients
2 cups hard wheat berries (3/4 lb)
3 tablespoons red-wine vinegar
3/4 teaspoon salt
1/2 teaspoon black pepper
3 tablespoons extra-virgin olive oil
1 small red onion, halved lengthwise, then very thinly sliced lengthwise
1/2 cup chopped fresh dill
Preparation
Step 1
Cook wheat berries in a 4-quart pot of boiling water (not salted), uncovered, until tender, 1 to 1 1/4 hours. Drain in a large sieve and rinse under cold water to cool, then drain well.
Step 2
Whisk together vinegar, salt, and pepper in a large bowl. Add oil in a slow stream, whisking until combined. Add wheat berries, onion, and dill and stir to coat well.
