Sides

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Makes 12 cups salad (24 servings)

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Makes 12 cups salad (24 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

Ingredients

2cups (Rice Cooker) wheat berries*3cups (standard liquid measure) water½teaspoon kosher salt11⁄3cups cut corn (use frozen, thawed)1cup (4 oz.) shredded zucchini1cup chopped red bell pepper½cup chopped green onion½cup chopped sun-dried tomatoes½cup Red Onion Vinaigrette (recipe listed with Sauces and Dressings)¼cup chopped fresh parsley

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 ½ teaspoon salt. Turn on and cook until all water is absorbed and unit switches to Warm, about 40 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.*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.