Provencal Wheat Berry Salad With Shrimp

1. 1

   In a large saucepan, combine wheat berries, 3/4 teaspoon salt, and enough water to cover berries by 2 inches; bring to a boil over high heat, reduce heat to a slow simmer, partially cover, and cook until wheat is tender and chewy, 50 to 90 hours.

2. 2

   Drain wheat well and spread out on a baking sheet to cool and dry.

3. 3

   Bring another large saucepan of salted water to a boil and cook the green beans until tender, 4 to 8 minutes (if using frozen product, they do not need to be cooked); drain on a clean dish towel.

4. 4

   Once cooled, cut into 1/2 to 3/4-inch pieces.

5. 5

   Meanwhile, prepare the vinaigrette by whisking together all the ingredients OR place them all in a lidded glass jar and shake to combine.

6. 6

   In a large bowl, combine wheat berries, green beans, artichoke hearts, tomatoes, 3/4 of the almonds, chopped herbs, pepper and 1/3 cup of the vinaigrette; toss well.

7. 7

   Season the shrimp with salt; heat olive oil in a skillet over high heat.

8. 8

   Cook on one side 1 to 2 minutes; flip shrimp and cook a minute on the other side until shrimps curl and are opaque.

9. 9

   Toss shrimp into salad and sprinkle with remaining almonds.

* Per serving · 4 servings · Values may vary.

No additional tips available.