Ina Garten'S Wheatberry Salad

• 1 cup wheatberries, hard winter
• 1 teaspoon kosher salt
• 1 cup red onion, finely diced
• 6 tablespoons olive oil, divided
• 2 tablespoons balsamic vinegar
• 3 scallions, minced, white and green parts
• 1/2 red bell pepper, small diced
• 1 carrot, small diced
• 1/2 teaspoon fresh ground black pepper

1. Place the Wheatberries and 3 cups of boiling salted water in a saucepan and cook, uncovered, over low heat for approximately 45 minutes, or until they are soft.
2. Drain.
3. Saute the red onion in 2 tablespoons of olive oil over medium-low heat until translucent, approximately 5 minutes. Turn off the heat and add the remaining 4 tablespoons (1/4 cup) of olive oil and the balsamic vinegar.
4. In a large bowl, combine the warm Wheatberries, sauteed onions, scallions, red bell pepper, carrot, 1/2 teaspoon salt, and the pepper. Allow the salad to sit for at least 30 minutes for the wheatberries to absorb the sauce.
5. Season, to taste, and serve at room temperature.

wheatberries, kosher salt, red onion, olive oil, balsamic vinegar, scallions, red bell pepper, carrot, fresh ground black pepper

Taken from www.food.com/recipe/ina-gartens-wheatberry-salad-344423 (may not work)