Wheatberry Salad with Edamame and Sun-Dried Tomatoes

 

Ingredients

• 4 cups water
• 1 cup dry wheat berries, rinsed
• 2 cups frozen shelled edamame for the salad cup thinly sliced celery
• 1/2 cup chopped drained oil-packed sun-dried tomato halves
• 1/2 cup raisins
• 3 tbs. balsamic vinegar
• 1 tbs. extra virgin olive oil
• 1/2 tsp. lemon pepper
• 2 garlic cloves, crushed
• 1/4 cup chopped fresh parsley

Instructions

To prepare the wheat berries and edamame:

1. Bring water and wheat berries to a boil in a large saucepan.
2. Reduce heat, cover and simmer gently for 1 hour, stirring occasionally.
3. Stir in the edamame and continue to cook until they are tender, about 5 to 7 minutes.
4. Drain and rinse.

To prepare the salad:

1. In a large bowl, add cooked wheat berries, edamame, celery, sun-dried tomatoes, and raisins.
2. In a small bowl, whisk together vinegar, oil, lemon pepper and garlic.
3. Pour over wheat berry mixture and toss to coat.
4. Sprinkle with parsley.

Our recipes can be part of a well-balanced food plan. Any alterations made during preparation are at the discretion of the chef and are not included in the nutritional analysis provided.