Prep time: 15 minutes plus time to toast the pecans and cook the wheat berries
A mixture of fresh herbs works best here, rather than just one variety.
Adapted from "Vegetarian Cooking at Home With the Culinary Institute of America" by Katherine Polenz .
1 orange, peeled and cut into supremes (see instructions at bottom of recipe), juice reserved
1 teaspoon each chopped thyme, sage and rosemary (1 tablespoon total)
1/4 cup extra-virgin olive oil, plus more as needed
2 tablespoons red wine vinegar
1/4 teaspoon salt, or more to taste
Freshly ground black pepper
2 cups wheat berries, cooked according to the package directions (to yield about 4 cups) and cooled to room temperature
1 medium red onion, cut in half from top to bottom and thinly sliced
1/2 cup dried cherries, plus more for garnish
1/2 cup coarsely chopped toasted pecans (see instructions at end of recipe), plus more for garnish
Whisk the juice from the orange, herbs, oil and vinegar in a large bowl to thoroughly combine. Season with the salt and the pepper to taste. Add the wheat berries, onion, cherries, pecans and orange segments, and toss to combine. Taste and adjust the seasoning.
Transfer to a serving bowl or to individual plates and garnish with additional cherries and pecans, if desired.
To cut the orange into supremes: Slice off the bottom and the top. Stand the fruit on a cutting board with one of the cut sides down. Use a serrated knife to cut the peel and the pith away from the fruit, top to bottom, exposing the flesh.
Then, holding the fruit in your hand, cut the orange segments away from the membrane. (The idea is to leave behind all of the membrane and white pith.)
To toast pecans: Spread them on a baking sheet and place in a 350-degree oven, shaking sheet occasionally, for 8 to 10 minutes. Careful, nuts burn quickly.
Per serving: 630 calories, 14 g protein, 92 g carb., 24 g fat, 3 g sat. fat, 0 mg chol., 150 mg sodium, 15 g dietary fiber, 16 g sugar
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