Sides
Wheat Berry and Veggie Salad - 12 Servings
Makes 6 cups salad (12 servings)
Wheat Berry and Veggie Salad - 12 Servings
Makes 6 cups salad (12 servings)
Nutritional information per serving: Calories 110 (46% from fat)
carb. 15g
pro. 2g
fat 7g
sat. fat 1g
chol. 0mg
sod. 148mg
calc. 14mg
fiber 3g
carb. 15g
pro. 2g
fat 7g
sat. fat 1g
chol. 0mg
sod. 148mg
calc. 14mg
fiber 3g
Ingredients
- 1 cup (Rice Cooker) wheat berries*
- 1 ½ cups (standard liquid measure) water
- ¼ teaspoon kosher salt
- 2⁄3 cup cut corn (use frozen, thawed)
- ½ cup (2 oz.) shredded zucchini
- ½ cup chopped red bell pepper
- ¼ cup chopped green onion
- ¼ cup chopped sun-dried tomatoes
- 4 tablespoons Red Onion Vinaigrette (recipe listed under Sauces and Dressings)
- 2 tablespoons chopped fresh parsley
*Wheat berries can be found in many well-stocked grocery stores, specialty food stores or health food stores. Wheat berries are whole unprocessed kernels of wheat. They can be cooked in cereals, pilafs and breads and add a nutty flavor. Wheat berries should be soaked prior to using to soften.
Preparation
- Soak the wheat berries in 2 inches of water for 1 hour.
- Drain and place in cooking bowl of Cuisinart® Rice Cooker/Steamer. Add water and ¼ teaspoon salt.
- Turn on and cook until all water is absorbed and unit switches to Warm, about 35 minutes. Let stand 5 minutes.
- Spread out on a baking sheet to cool.
- When wheat berries are cooled, place in a medium bowl with the corn, zucchini, red pepper, green onion, and sun-dried tomatoes. Toss gently to combine.
- Add 4 tablespoons of the dressing (cover and refrigerate remaining dressing for another use) and the parsley; toss to combine.
- If not serving immediately, cover and refrigerate. Remove from refrigerator 30 minutes before serving.
