|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|
|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