by sweet enough
View
my 35 other recipes »
Photo by Sarah Shatz
A&M's Testing Notes:
Expand Collapsesweet enough's Notes:
1 pound
greeen beans, cleaned and cut in half
Ask the
hotline about
this ingredient!
1/2 cup
wheatberries, cooked and cooled
Ask the
hotline about
this ingredient!
1/2 cup
barley, cooked and cooled
Ask the
hotline about
this ingredient!
3 tablespoons
fresh dill finely chopped
Ask the
hotline about
this ingredient!
1/3 cup
3 parts good olive oil to one part balsamic vinegar
Ask the
hotline about
this ingredient!
salt and pepper to taste
Ask the
hotline about
this ingredient!
1
finely minced shallot
Ask the
hotline about
this ingredient!
Place the beans in a pot with enough water to cover and a good pitch of salt. Bring to a boil and cook for 1 to 2 minutes, depending on how you like them. Drain and plunge into an ice bath to stop the cooking.
Ask the hotline about this step!Whisk the olive oil, vinegar, shallot, salt and pepper. Put the cooled barley, wheatberries and string beans in a bowl and toss in the dressing and dill. correct seasoning and serve at room temperature.
Ask the hotline about this step!Hi sweet enough! I made this tonight for dinner and just loved it! Even my husband who is not a huge fan of whole grains really liked it! Thanks for a vegetarian recipe we can both love!!
Oh I am so gonna make this this summer when my beans are ready. Saving it to my file now....
I made a variation of this tonight for dinner - no wheat berries. Used a citrus vinegar and no dill. We loved it. Thanks for sharing this recipe - healthy AND tasty!
Carol is a gluten-free chef and food blogger currently cooking her way through the Alinea Cookbook.
photo 1 of 13
photo 2 of 13
Before we even started the recipe, we had to cook both the wheatberries and the pearled barley. We found that cooking 1/2 cup dried grains in 4 cups of boiling water, with a splash of olive oil and a pinch of salt, yielded the best results.
photo 3 of 13
Bring the water, olive oil, and salt to a rolling boil, add the grains, and cook to tender. The pearled barley took about 15 minutes to cook, and the wheatberries took about 40 minutes. But test them as you go!
photo 4 of 13
Amanda takes on the dill, as Merrill attacks the green beans. We trimmed a lot of green beans that day...
photo 5 of 13
The recipe calls for 3T of dill, which seemed like a lot, but we used it all- and thought the recipe was just right.
photo 6 of 13
Like the fennel last week, using the cisele method yields evenly sized pieces of shallot.
photo 7 of 13
Ingredients sans beans. We used 1.5T balsamic vinegar, 4T extra virgin olive oil, and copious salt and pepper for the dressing.
photo 8 of 13
Then we added the minced shallot, and let it marinate in the dressing as we cooked the beans.
photo 9 of 13
Unlike other recipes, this one calls for the beans to be started in cold water. They turned out great!
photo 10 of 13
As soon as the beans were done to our liking, 4-5 minutes later, we immediately shocked them in an ice bath. This both stops the cooking, and preserves the vibrant green color of the cooked vegetables.
photo 11 of 13
Layering together the ingredients.
photo 12 of 13
Pepper. Lots of pepper.
photo 13 of 13
Finished! Beautiful!
I like your recipe so much I decided to make it as a side dish for a big dinner party I had last night. It was a huge hit with people going back for seconds and several people asking for the recipe! The only changes I made were to slow roast a pint of cherry tomatoes and added them in at the end along with a couple splashes of soy sauce to the dressing. The red, green and beige-y white made it a christmas-y looking dish too! Thanks so much for a great recipe.