Wheat Berry Salad With Dried Cherries and Pancetta

Serves 2 as an entrée or 4 as a side

INGREDIENTS:
1 cup wheat berries
kosher salt and freshly round pepper
½ cup pecans halves
3.5 ounces of pancetta
2 shallots thinly sliced
1 tablespoon fresh lemon juice
½ cup dried tart cherries
1 tablespoon fresh thyme leaves


DIRECTIONS:
1. In a large saucepan, combine 4 quarts of water, wheat berries, and 1 teaspoon kosher salt and bring to a boil. Cook covered letting wheat berries simmer for 1 hour. The wheat berries should be tender yet chewy. Drain, rinse, and transfer to a large bowl.
2. Meanwhile, heat oven to 350° and spread the pecans on a rimmed baking sheet. Bake on the middle rack for 6 to 8 minutes. Then chop the nuts.
3. In a large skillet, over medium heat, cook the pancetta until crisp, 7 to 9 minutes. Transfer the bacon to a paper towel-lined plate. Pour off the rendered fat, reserving 1 tablespoon in the skillet. Crumble the bacon after it cools.
4. Add the shallots to the reserved fat in the pan and cook over medium-low heat, stirring occasionally, until the shallots are softened and translucent - about 6 to 8 minutes. Now add the lemon juice and dried cherries to the skillet and continue cooking for 2 minutes, stirring occasionally. Combine the shallot mixture, pecans, pancetta, and wheat berries. Stir in the fresh thyme leaves, ¼ teaspoon kosher salt, and 1/8 teaspoon of freshly ground pepper. Serve warm, at room temperature, or cold.

***Wheat berries are the entire wheat kernel (except for the hull). They are made up of the bran, germ, and endosperm. Wheat berries have a tan to reddish brown color and are often used in pilafs and salads. They are a great source of protein and fiber and can be found in most health food stores. Whole Foods usually carries a Bob’s Red Mill brand or they sell it in bulk.

Recipe by Cristina Paul