From Cooking Light, December 2003
½ cup uncooked wheat berries
1 ½ tsp salt, divided
2 lb. carrots, chopped (see NOTE)
½ cup fresh lemon juice
2 tsp ground cumin
2 tsp paprika
¼ tsp ground red pepper
2 garlic cloves, minced
1/3 cup raisins
2 Tbsp extra virgin olive oil
3 Tbsp chopped fresh parsley
2 Tbsp chopped fresh cilantro
1. Place wheat berries and ½ tsp salt in a medium saucepan; cover with water to 2 inches above wheat berries. Bring to a boil. Reduce heat; cook, uncovered, 50 minutes or until the wheat berries are tender. Drain
2. Cook carrots in a large pot of boiling water 2 minutes or until crisp-tender. Remove with a slotted spoon. Rinse with cold water and drain.
3. Combine carrots and wheat berries in a large bowl; add 1 tsp salt, juice, cumin, paprika, pepper, and garlic. Stir in the raisins and oil and toss well to combine. Cover and refrigerate 1 hour or until chilled.
4. Sprinkle with parsley and cilantro before serving.
NOTE: Although the original recipe calls for 2 lb. carrots, I frequently make it with 1 lb and like it just as well. I don’t change the proportions of the other ingredients and there’s a nice balance of grains and vegetables.
Submitted by Lisa Bretherick