Gallery

Petrina Tinslay

Recipe Summary

Yield:
Makes 4 servings
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement

Nutrition Facts

442 calories; protein 12g; carbohydrates 52g; sugars 8g; fiber 12g; fat 22g; saturated fat 3g; sodium 466mg; cholesterol 10mg.
Advertisement
Advertisement