"Autumn... the year's last, loveliest smile."
~ William Cullen Bryant
My mother was of the opinion that food, whenever possible, should be colorful and true to the season. Winter whites. Spring greens. Summer was pretty much the same as spring. But, fall was her favorite season and her favorite colors--in nature, in her dress and on her table. Mother never put wheat berries on our table so far as I remember. I think she would have loved the colors of this salad though. Fall seems to call for bolder salads and this one is certainly that. It was inspired by Ina Garten.
Wheat Berry Salad
1 cup hard winter wheat berries
1 cup green onions (use the white and about an inch of the green) thinly sliced
3 tablespoons good olive oil
2 tablespoons cider vinegar (or your choice)2 tsp sugar, stirred into the vinegar
1/2 red bell pepper, diced
1 carrot, diced
Freshly ground pepper to taste
Soak the wheat berries in water to cover overnight.
Drain and place into three cups of boiling, salted water. Cook, uncovered, for about 45 minutes or until they are soft. Drain.
While still warm, add the olive oil and the vinegar/sugar mixture. Mix well and then combine with the rest of the vegetables. Add salt and pepper to taste.
Allow to sit at least 30 minutes at room temperature. Even better when refrigerated overnight and brought to room temperature before serving.