|3 1/2 cups||water|
|1 cup||raw wheat berries, rinsed|
|4 oz.||smoked trout|
|2 cups||Roasted Gingered Squash (see recipe below)|
|1||green onion, chopped|
|2 tsp||ginger, minced|
|2 tsp||orange juice concentrate|
|Roasted Gingered Squash|
|2 cups||butternut squash, diced (about 1 squash)|
|2 tbsp||ginger, finely sliced|
|1 tbsp||orange zest|
|1 tsp||olive oil|
Prepare Roasted Ginger Squash:
Preheat oven to 375ºF (190ºC).
Cut squash into 1-inch cubes. In a large bowl, toss squash with ginger, orange zest, honey and olive oil.
Place squash mixture on a baking sheet and bake for 30 to 40 minutes, until squash is tender.
Meanwhile, begin preparing salad by heating water and salt in a large pot – bring to a boil. Add wheat berries, cover and simmer for 60 to 70 minutes, or until wheat berries are tender and slightly chewy. Remove from heat, drain and rinse berries under cold water.
When berries are cool, transfer to a large bowl – toss with smoked trout, carrot, squash and green onion.
In a small bowl, whisk together ginger, orange juice and miso – drizzle over wheat berry mixture.
Serve cold, or wrap 1/4 cup salad in a Swiss chard leaf, making a small package, bake at 350ºF until heated through.
Per serving: 214 cal, 11 g pro, 4 g total fat (1 g sat. fat), 37 g carb, 5 g fibre, 14 mg chol, 246 mg sodium
Good source of: vitamin C, iron, magnesium
Excellent source of: vitamin A
Source: Leslie Beck’s Foods That Fight Disease, 2008