Name: Wheat Berry Salad with Radicchio, Dried Cherries, and Pecans
Total time: 1 h 45 min
Ingredients: 1 cup wheat berries; 1/2 teaspoon table salt , plus salt for cooking wheat berries; 3 tablespoons extra-virgin olive oil; 2 tablespoons red wine vinegar; 1 small shallot , minced; 1/2 teaspoon pepper; 1 cup chopped Chioggia radicchio; 1 cup loosely packed fresh parsley leaves; 1/2 cup pecans , toasted and chopped coarse, divided; 1/4 cup dried cherries; 1 ounce blue cheese , crumbled (¼ cup)

Why This Recipe Works

The earthy, nutty flavor and firm chew of whole grains make them an ideal choice for a hearty side dish. We found it easiest (and quickest) to cook the wheat berries like pasta, simply simmering them in a pot of water until they were tender but still chewy. Soaking overnight, while optional, helped shorten the cooking time and prevented the grains from blowing out. Combining the grains with radicchio and parsley and then tossing them with a bright vinaigrette yielded a salad that was equally delicious as a side or light main.

Before You Begin

If using refrigerated grains, let them come to room temperature before making the salad. Any whole grain can be substituted for the wheat berries. Any variety of radicchio can be used.

Instructions

Bring 2 quarts water to boil in large saucepan. Stir in wheat berries and 2 teaspoons salt. Return to boil; reduce heat; and simmer until tender, 1 hour to 1 hour 20 minutes. Drain well. Spread on rimmed baking sheet and let cool for at least 15 minutes (Wheat berries can be refrigerated in airtight container for up to 2 days).

Whisk oil, vinegar, shallot, pepper, and salt together in large bowl. Add wheat berries, radicchio, parsley, half of pecans, and cherries to dressing and toss to combine. Season with salt and pepper to taste. Transfer to serving bowl and sprinkle with blue cheese and remaining pecans. Serve.