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Wheat Berry Salad with Bacon

Photo: Petrina Tinslay
Yield Makes 4 servings

Ingredients

  • 1 cup wheat berries
  • Kosher salt and pepper
  • 1/2 cup pecan halves (about 2 ounces)
  • 6 slices bacon
  • 1/2 cup dried cherries
  • 1/2 cup fresh flat-leaf parsley
  • 2 shallots, thinly sliced
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons fresh lemon juice

Nutrition Information

  • calories 442
  • protein 12 g
  • carbohydrate 52 g
  • sugars 8 g
  • fiber 12 g
  • fat 22 g
  • satfat 3 g
  • sodium 466 mg
  • cholesterol 10 mg

How to Make It

  1. In a large saucepan, combine the wheat berries, 4 quarts water, and 1 teaspoon salt and bring to a boil. Cook until tender but still slightly chewy, about 1 hour. Drain and rinse under cold water. Transfer to a large bowl.

    Meanwhile, heat oven to 350° F. Spread the pecans on a rimmed baking sheet and bake, tossing occasionally, until fragrant and toasted, 6 to 8 minutes. Roughly chop the nuts.

    Meanwhile, in a large skillet, over medium heat, cook the bacon until crisp, 7 to 8 minutes. Transfer to a paper towel–lined plate. When cool, crumble and add to the wheat berries, along with the pecans, cherries, parsley, shallots, oil, lemon juice, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Stir gently to combine.