Yields 7 1/2 cups; serves 4 as a main dish

1 cup wheat berries, preferably winter or hard wheat
Kosher salt
8 oz. green beans, trimmed
1 14-oz. can artichoke hearts, drained, halved, and thinly sliced
8 oz. small cherry (or grape) tomatoes, quartered or halved (about 11/2 cups)
1/2 cup roughly chopped, well-toasted almonds
1/4 cup chopped fresh basil
1/4 cup chopped fresh mint
1/4 cup chopped fresh flat-leaf parsley Freshly ground black pepper mustard-caper Vinaigrette (at right)
1/2 lb. medium shrimp (41 to 50 per lb.; preferably wild), peeled, deveined, and halved lengthwise
1 Tbs. olive oil

In a large saucepan (4-quart or larger), combine the wheat berries, 3/4 tsp. salt, and enough water to cover by 2 inches (5 to 6 cups). Bring to a boil over high heat, reduce the heat to maintain a slow simmer, and cook, partially covered, until the wheat berries are tender but pleasantly chewy. Begin checking after 50 minutes, though they may take up to 90 minutes. Drain the wheat well and spread on a baking sheet to cool. (You can cook the wheat up to 1 day ahead; refrigerate after cooling. Bring to room temperature before using. If the wheat seems wet, spread it on dishtowels to dry for about half an hour.)

Bring another large saucepan of water to a boil over high heat, and put a clean dishtowel on the counter. Put the green beans and 1 tsp. salt in the water and cook until tender, 4 to 8 minutes. Drain the beans and transfer to the dishtowel to cool in one layer. When cool, cut them into 1/2- to 3/4-inch pieces.

In a large bowl, combine the wheat berries, green beans, artichoke hearts, tomatoes, three quarters of the almonds, the chopped herbs, several grinds of pepper, and 1/3 cup of the vinaigrette. Toss thoroughly. Season to taste with more salt, pepper, and vinaigrette. You can overdress the salad a bit at first, as the grains will keep absorbing it.

Season the shrimp with salt. Heat the olive oil in a 12-inch skillet over high heat until shimmering. Add the shrimp in a single layer and cook undisturbed until lightly browned on the bottoms, 1 to 2 minutes. Flip and continue to cook until the shrimp are curled and just opaque throughout, 1 minute.

Toss the shrimp into the salad and sprinkle with the remaining almonds.

MUSTARD-CAPER VINAIGRETTE (can be refrigerated for a week)
Yields about 1 cup
2/3 cup extra-virgin olive oil
2 Tbs. red wine vinegar
2 Tbs. fresh lemon juice
1 Tbs. minced capers (rinsed if salt-packed)
2 tsp. Dijon mustard
1 1/2 tsp. light brown sugar
1 tsp. freshly grated lemon zest
1 tsp. minced fresh garlic
Dash Worcestershire sauce
1/4 tsp. kosher salt
1/8 tsp. freshly ground black pepper

In a small bowl or glass jar with a tight lid, whisk or shake all of the ingredients.

Page 32 COOKFRESH 2011

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