Wheatberry & Farro Salad

1. 1

   Place 3 cups of salted water in each of two large saucepans and bring them to a boil.

2. 2

   Add the wheatberries to one saucepan, and the farro to the other and cook, uncovered, over low heat for approximately 45 minutes, or until they are soft.

3. 3

   Drain and place them together in a large bowl.

4. 4

   Meanwhile, saute the red onion in 2 tablespoons of olive oil over medium-low heat until translucent, approximately 5 minutes.

5. 5

   Turn off the heat and add 1/4 cup of olive oil, the balsamic vinegar, 1/2 teaspoon salt and 1/2 teaspoon pepper.

6. 6

   Add the onions to the wheatberries and farro together with the scallions, red bell pepper, carrot and parsley and mix well.

7. 7

   Allow the salad to sit for at least 30 minutes for the wheatberries and farro to absorb the sauce.

8. 8

   Season to taste and serve at room temperature.

* Per serving · 4 servings · Values may vary.