Wheat Berry Salad With Bacon

1. 1

   In a large saucepan, combine the wheat berries, 4 quarts water, and 1 teaspoon salt and bring to a boil. Cook until tender but still slightly chewy, about 1 hour. Drain and rinse under cold water. Transfer to a large bowl.

2. 2

   Meanwhile, heat oven to 350u00b0 F. Spread the pecans on a rimmed baking sheet and bake, tossing occasionally, until fragrant and toasted, 6 to 8 minutes. Roughly chop the nuts.

3. 3

   Meanwhile, in a large skillet, over medium heat, cook the bacon until crisp, 7 to 8 minutes. Transfer to a paper towel-lined plate. When cool, crumble and add to the wheat berries, along with the pecans, cherries, parsley, shallots, oil, lemon juice, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Stir gently to combine.

* Per serving · 4 servings · Values may vary.

No additional tips available.