Categories: Sides

Ingredients

• 1/3 cup + 2 tbsp olive oil
• 1 cup wheat berries, soaked in water overnight, drained and thoroughly dried
• Kosher salt
• 1 lb small green beans, stems snapped or cut off
• 2 tbsp sherry vinegar
• 2 tbsp balsamic vinegar
• black pepper

Directions

1. Put a medium saucepan over medium-high heat and add 2 tbsp olive oil. Once the oil is hot, remove the pan from the heat and add the wheat berries, then return to the heat. Add a pinch of salt and allow the berries to toast. Add 3 1/2 cups water and cook until the wheat berries start to break apart and the water is mostly absorbed, about 45 minutes. Taste; they should be chewy but form. Set aside.

2. Meanwhile, bring a large pot of water to a boil over medium heat. Add salt until the water tastes like mild seawater.

3. Prepare an ice bath by filling a large bowl with cold water. Add some ice cubes and line the bowl with a strainer. Stir the green beans into the ice bath within the strainer to awaken any beans that are limp. Strain and add them to the boiling water; cook 2-3 minutes. Use a slotted spoon to remove the beans from the water, immediately transferring them back to the ice bath. Allow them to sit in the ice bath for a few minutes, swirling them gently.

4. Transfer the green beans to a kitchen towel and pat dry. Transfer them to a serving bowl and refrigerate.

5. In a medium bowl, whisk the remaining 1/3 cup olive oil, the sherry vinegar, and balsamic vinegar. Season with salt and pepper and set aside. When ready to serve, add the wheat berries to the beans and drizzle with the vinaigrette to taste. Toss to combine and season with salt and pepper, if needed. Serve immediately.

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