Ingredients
1.5 C wheatberries
4 cups water
1 shallot
1 garlic
half a lemon
5 tbsp olive oil
1 red bell pepper
1 tbsp sherry vinegar
1/4 cup toasted almonds
1/2 cup grated pecorino romano/parmesan cheese
Preparation
Roast wheatberries for 5 minutes in 1 tbsp of (cooking) canola oil. Then transfer into a pot with 4 cups of water. Let wheatberries cook for 30-45 minutes. Chop red pepper and shallot finely. Mince garlic. Combine olive oil, lemon juice and sherry vinegar to the pepper/shallot/toasted almond mixture. Wait until wheatberries are cook and mix with the dressing. Let the wheatberries marinate overnight in fridge.
