Wheat Berry and Veggie Salad - 24 Servings

Makes 12 cups salad (24 servings)

2cups (Rice Cooker) wheat berries* 3cups (standard liquid measure) water ½teaspoon kosher salt 11⁄3cups cut corn (use frozen, thawed) 1cup (4 oz.) shredded zucchini 1cup chopped red bell pepper ½cup chopped green onion ½cup chopped sun-dried tomatoes ½cup Red Onion Vinaigrette (recipe listed with Sauces and Dressings) ¼cup chopped fresh parsley

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

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.