Portions: 4, approximately
1¼ cups per serving
Cooking time: 35 minutes.
Preparation time: 10 minutes.
Passive time: 20 minutes.
1 cup of wheat berries
1 cup pearl barley
3 cups of vegetable stock
¼ cup chopped shallots
¼ cup olive oil
¼ cup lemon juice
2 cloves garlic, crushed and minced
¼ cup of pine nuts
1 cup red onion
1 cup chopped tomatoes
½ teaspoon salt
½ teaspoon black pepper
In the instant pot, combine wheat berries, pearl barley, vegetable stock, and shallots. Mix well.
Seal the pot and, using the pressure cooking setting, cook at high temperature for 35 minutes.
Use the natural release method to release the steam from the kitchen.
While the steam is released, combine olive oil, lemon juice and garlic in a bowl.
Beat until well combined.
Remove the beans from the pot and transfer them to a large bowl. Allow them to feel enough to cool down a bit.
Add the dressing, pine nuts, red onion and tomatoes to the beans and stir. Season with salt and black pepper, as desired.
Serve warm or cover and cool until ready to serve.
Calories 421.2, Total fat 16.0 g, Saturated fat 1.9 g, Cholesterol 0.0 mg, Total carbohydrates 64.2 g, Sugars 2.7 g, Dietary fiber 10.5 g, Sodium 1,011.0 mg, Potassium 335.5 mg, Protein 10.0 g.