Carrot-Wheat Berry Salad with Cumin and Raisins


Carrot-Wheat Berry Salad with Cumin and Raisins


Quantity Ingredients
1/2 cup uncooked wheat berries
1 1/2 tsp salt, divided
2 pounds carrots, chopped
1/2 cup fresh lemon juice
2 tsp ground cumin
2 tsp paprika
1/4 tsp ground red pepper
2 garlic cloves, minced
1/3 cup golden raisins
2 tbsp extravirgin olive oil
3 tbsp chopped fresh parsley
2 tbsp chopped fresh cilantro


Place wheat berries and 1/2 teaspoon 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.

Cook half of 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. Repeat procedure with remaining carrots. Combine carrots and wheat berries in a large bowl; add 1 teaspoon 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. Sprinkle with the parsley and cilantro.

Yield:  8 servings (serving size: about 2/3 cup)

CALORIES 145 (25% from fat); FAT 4g (sat 0.5g,mono 2.5g,poly 0.4g); IRON 1.5mg; CHOLESTEROL 0.0mg; CALCIUM 44mg; CARBOHYDRATE 26.5g; SODIUM 409mg; PROTEIN 3.2g; FIBER 4.6g