1 Bring 3 cups of salted water to a boil. (1 teaspoon salt). Add wheatberries, cook uncovered over low heat for approximately 45 minutes; or until wheatberries are soft. Approximately 45 minutes.
2 Sautee the shallots in 2 tablespoons of olive oil over medium low heat until translucent.(approximately 5 minutes ) Add the broccoli and red peppers-cooking until soft and broccoli turns dark green. (approximately 2 minutes)
3 Turn off the heat add remaining 4 tablespoons olive oil, balsamic vinegar.
4 In a large bowl mix wheatberries, onions, broccoli and peppers together.
Serve at room temperature
I cup winter wheatberries
3 shallots finely sliced
6 tbsp Olive Oil
2 tbsp balsamic vinegar
½ red bell pepper-chopped in bite sized pieces
2/3 cup broccoli florets-bitesize
½ tsp ground pepper