Makes 4 -6 servings.
Wholesome, nutritious and crunchy.
½ cup wheatberry
½ cup farro
½ cup barley
3 scallions including some of the green parts, thinly sliced
2 medium carrots, coarsely chopped
1 cup tightly packed flat leaf parsley, coarsely chopped
¼ cup toasted sunflower seeds
¼ cup cranberries
Ricotta Salata, about 6 ounces, optional
3 tablespoons extra-virgin olive oil
2 tablespoons balsamic vinegar
2 teaspoons honey
2 teaspoons Dijon mustard
1 teaspoon kosher salt
Freshly ground black pepper
Place wheatberries, 1½ cups water and a ½ teaspoon salt in a small saucepan. Bring to a boil, over high heat. Reduce the heat and simmer covered for about 1½ hours. The kernels should be almost tender and the water is absorbed. Transfer to a medium bowl.
Place farro, ¾ cup water and ½ teaspoon salt in a small saucepan. Bring to a boil, over high heat. Reduce the heat and simmer covered for about 20 minutes or until farro is tender and the liquid is absorbed.
Add to the wheatberries.
Place barley, 1 cup water and ½ teaspoon salt in a small saucepan. Bring to a boil over high heat. Reduce the heat and simmer covered for about 25 minutes. The barley should be cooked and the water absorbed (if the liquid is absorbed and the barley is not soft enough, add a few tablespoon boiling water and continue cooking). Add to the other grains.
Add the sunflower seeds and the cranberries.
Whisk the dressing and combine with the grains.
Season to taste with vinegar, honey, mustard, salt and pepper.
It is best to let the dressed salad rest for a few hours before serving.
I chop the carrots and the parsley in a food processor fitted with the steel blade.
The rule of thumb is that if the grains are not soft enough and the water has evaporated add a few tablespoons of boiling water and continue cooking.