Wheat Berry and Vegetable Salad

Makes about 6 cups

2cooker cups wheat berries 3cups water ½teaspoon sea salt ½medium red onion, chopped 11⁄3 cups corn kernels, fresh or frozen (thawed) 1cup shredded zucchini(about ½ medium-large zucchini) 1cup chopped red bell pepper (about 1 medium pepper) ½cup chopped green onions (about 4 medium green onions) ½cup chopped sun-dried tomatoes ½cup Red Onion Vinaigrette (see recipe under Sauces and Dressings) 1⁄3cup chopped fresh parsley

Nutritional information per serving (based on ½ cup): Calories 155 (28% from fat) • carb. 25g • pro. 4g • fat 5g • sat. fat 1g • chol. 0mg • sod. 194mg• calc. 14mg • fiber 4g

Put the wheat berries, water and salt in the cooking pot of the Cuisinart® Rice Plus™ Multi-Cooker. Select the Brown Rice function and press Start. Once the audible tone has sounded to indicate the end of cooking, turn the unit off and open the lid. Spread the wheat berries on a baking sheet to cool. When wheat berries are cooled, place in a medium bowl with the corn, zucchini, red pepper, green onions, and sun-dried tomatoes. Toss gently to combine. Add the dressing and the parsley; toss to combine. Adjust seasonings and serve.