Wheatberry Salad

• 2 cups hard red winter wheatberries (about 13 ounces)
• 2 tablespoons plus 1/2 cup extra-virgin olive oil
• 1 cup diced red onion (1 small onion)
• 1/2 cup balsamic vinegar
• 1/2 cup sliced scallions, cut diagonally into 1/4-inch slices (about 6 scallions)
• 1 small red bell pepper, seeded and cut into 1/4-inch dice (1 cup)
• 1 small yellow bell pepper, seeded and cut into 1/4-inch dice (1 cup)
• 1 cup diced carrots (2 carrots)
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper

1. Bring a medium saucepan of water to a boil.
2. Add the wheatberries; cook until tender, 30 to 40 minutes.
3. Drain; set aside.
4. Heat 2 tablespoons olive oil in a large saute pan over low heat.
5. Cook the onion until translucent, stirring occasionally, about 10 minutes.
6. Remove the pan from heat; add remaining 1/2 cup olive oil and balsamic vinegar.
7. In a large bowl, combine the wheatberries, onion mixture, scallions, peppers, carrots, salt, and pepper.
8. Allow to sit for at least 1 hour at room temperature so the wheatberries absorb the flavors.
9. Serve at room temperature.

hard red winter wheatberries, extravirgin olive oil, red onion, balsamic vinegar, scallions, red bell pepper, yellow bell pepper, carrots, salt, freshly ground black pepper

Taken from www.epicurious.com/recipes/food/views/wheatberry-salad-392321 (may not work)