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Categories:
olive oil berries sherry vinegar lemon juice clove garlic red bell pepper almonds shallots flat leaf manchego cheese
Viewed: 38 - Published at: 2 years agoIngredients
- 6 Tbs. olive oil, divided
- 1 1/2 cups wheat berries, rinsed and drained
- 1 Tbs. sherry vinegar
- 1 Tbs. lemon juice
- 1 clove garlic, minced (1 tsp.)
- 1 medium red bell pepper, chopped (1 cup)
- 1/4 cup chopped toasted almonds
- 1/4 cup chopped shallots
- 1/4 cup chopped flat-leaf parsley
- 1/4 cup (1 oz.) shaved Manchego cheese or Pecorino Romano cheese, optional
Method
- Heat 1 Tbs.
- oil in 6-qt.
- pressure cooker over medium-high heat.
- Add wheat berries, and saute 5 minutes, or until toasted.
- Add 4 1/2 cups water.
- Lock lid in place.
- Bring to high pressure over high heat.
- Reduce heat, and cook 30 minutes.
- Release pressure using automatic pressure release, or carefully transfer cooker to sink, and run cool water over rim of lid.
- Remove lid, tilting away from you to let steam escape.
- Drain wheat berries.
- Whisk together remaining 5 Tbs.
- oil, vinegar, lemon juice, and garlic in large bowl.
- Season with salt and pepper, if desired.
- Add wheat berries, bell pepper, almonds, shallots, and parsley, and toss to combine.
- Season with salt and pepper, if desired.
- Sprinkle with cheese, if using.
