The first time I tried this, I had some issues with the cooking time. My grocery store doesn't carry "winter" wheatberries. So instead, I settled with "spring." Not sure if this is what made the difference, but after cooking the wheatberries for 45 minutes, they were still quite hard. I cooked them for an additional 30 minutes and they were still crunchy. I felt this dish had alot of potential, so I tried it again the next day. Only this time, I cooked them according to the package instructions, boiling them covered for 1 hour. This did the trick! (Just make sure they have plenty of liquid). Also, don't oversalt the water. The wheatberries really soak it up. Just a 1/4 tsp. is enough (you can always add more later).
Other than the cooking time, this recipe is quick. If you don't find chopping veggies as therapeutic as I do, you can use a food processor. Look for wheatberries in bulk or try Bob's Red Mill.
1 cup hard winter wheatberries
1 cup finely diced red onion (1 onion)
6 tablespoons good olive oil, divided
2 tablespoons balsamic vinegar
3 scallions, minced, white and green parts
1/2 red bell pepper, small diced
1 carrot, small diced
1/2 teaspoon freshly ground black pepper
Place the wheatberries and 3 cups of boiling salted water in a saucepan and cook, uncovered, over low heat for approximately 45 minutes, or until they are soft. Drain.
Saute the red onion in 2 tablespoons of olive oil over medium-low heat until translucent, approximately 5 minutes. Turn off the heat and add the remaining 4 tablespoons (1/4 cup) of olive oil and the balsamic vinegar.
In a large bowl, combine the warm wheatberries, sauteed onions, scallions, red bell pepper, carrot, 1/2 teaspoon salt, and the pepper. Allow the salad to sit for at least 30 minutes for the wheatberries to absorb the sauce. Season, to taste, and serve at room temperature.