Wheatberry and Barley Salad

• 1 cup wheatberries
• 1 cup pearl barley
• 12 cup red onion, finely diced
• 12 cup green onion, finely chopped
• 12 pint cherry tomatoes, halved
• 1 tablespoon minced garlic, in oil
• 1 fluid ounce red wine vinegar
• 2 fluid ounces olive oil
• 1 tablespoon salt
• 34 teaspoon black pepper

1. Combine 3/4 gallon of water and the salt in a large pot and bring to a boil.
2. Add the wheatberries and cook at a slow boil for 30 minutes.
3. Add the barley to the pot and cook for 45-60 minutes, until tender.
4. While the grains are cooking combine the garlic, vinegar, olive oil and pepper and mix well.
5. Drain the grains and toss in the dressing while still hot.
6. Let cool and toss in the vegetables.
7. Label with the date, cover and refrigerate.
8. 3 day shelf life.

wheatberries, pearl barley, red onion, green onion, cherry tomatoes, garlic, red wine vinegar, fluid ounces olive oil, salt, black pepper

Taken from www.food.com/recipe/wheatberry-and-barley-salad-515261 (may not work)