Wheat Berry Salad with Roasted Peppers

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Yield
Serves 6-8.
Prep Time
Total Time

Ingredients

1 1/2 Cups uncooked wheat berries
6 peppers, roasted, peeled, and cubed
2 heads garlic, roasted
1 Cup basil, chopped
1/3 Cup pine nuts, toasted
1/3 Cup red wine Vinegar
1/2 Cup extra Virgin Olive Oil
Salt and Pepper to taste
Spinach or greens for serving
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Directions

1) Boil the wheat berries in salted water and then drain them, but check the packaging before you dive in (this takes approximately 75 minutes).

2) Get a whole bulb of garlic, peel off any papery stuff that is on the outside, but make sure the bulb stays intact, and then slice off the very tip of the bulb to expose just a bit of each clove. Wrap this in foil with a drizzle of olive oil and a sprinkle of salt.

3) Bake the foil package at 350 degrees for about 40 minutes or until a knife easily slides into a clove. It should be tender and golden brown and smell like awesomeness.

4) Let it cool a minute and then you should be able to literally squeeze out each clove. You can use a fork if you are trying to be all proper about it. Then for this recipe, just mush it up.

5) Roast red, yellow, and orange peppers in the broiler for a few minutes a side until they deflate and are charred on the outside. Or you could grill them. Or if you have a gas stove, you can lay them on the open flame for a few minutes a side.

6) Stick all the peppers in a large bowl and cover it with plastic wrap and let them steam for 15 minutes.

7) After that you need to peel and dice each pepper. Peel off as much skin as you can using your hands and a paper towel, then use a knife to slice out the core and slice the pepper down the middle. Then clean up the pepper a bit more with a paper towel, and then dice them all up.

8) Roast some pine nuts in a dry skillet over medium heat.

9) Chop up the fresh basil!

10) Whisk olive oil and red wine vinegar together to make the dressing for the salad.

11) Once the wheat berries are cooked (they should be tender, but have some chew to them), drain them and then rinse them for a few seconds so they don’t stick together.

12) Stir in the peppers and garlic and basil.

13) Pour the dressing over the whole thing and stir it up! Be sure to taste for salt and pepper.

14) It’s best to let it chill for a few hours so the flavors can have plenty of time to come together.

15) Serve on a bed of spinach, topped with the pine nuts along with some toasted bread slather in garlic!

Adapted from How to Cook Everything.