Sunday, September 06, 2009


1 cup wheat berries
Kosher salt and pepper
½ cup pecan halves (2 oz.)
6 slices bacon
½ cup dried cherries
½ cup fresh flat-leaf parsley
2 shallots, thinly sliced
2 tablespoons extra-virgin olive
2 tablespoons fresh lemon juice

In a large saucepan, combine the wheat berries, 4 quarts water, and 1 t. salt and bring to a boil. Cook until tender butt still slightly chewy, about 1 hour. Drain and rinse under cold water. Tranfer to a large bowl. Meanwhile, heat oven to 350 degrees F. Spead the pecans on a rimmed baking sheet and bake, tossing occassionally, until fragrant and toasted, 6 - 8 minutes. Roughly chop the nuts. Meanwhile, in a large skillet, over medium heat, cook the bacon until crisp, 7 to 8 minutes. Transfer to a paper towl-lined plate. When cool, crumble and add to the wheat berries, along with the pecans, cherries, parsley, shallots, oil, lemon juice, ¼ t. salt and ¼ t. pepper. Stir gently to combine.

bacon recipe courtesy of: TasteBook, Berkeley, California

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