Moroccan Wheat Berry Salad

  • 1 cup soft white wheat berries
  • 2 cups water
  • 1 c. finely diced carrots - I use a food processor to dice them
  • 1 medium tomato - chopped
  • 1 c. raisins
  • 1/4 cup lemon juice
  • 2 tablespoons nonfat plain yogurt
  • 1 1/2 teaspoons honey
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/4 cup extra-virgin olive oil
  • 1/4 teaspoon salt, or to taste
  • Freshly ground pepper, to taste
Combine the wheat berries and water in a rice cooker and cook until softened. Alternatively, you can cook the berries on the stove, but it will require a lot more attention. I love using my rice cooker for this, since I can prepare the rest of the ingredients while the berries cook. Meanwhile, prepare the vegetables and set aside with the raisins. In a medium bowl, add the remaining ingredients (lemon juice through ground pepper) and stir to combine. Add the vegetables and raisins and cooked wheat berries. Mix and chill for at least one hour before serving.
  • Yields: 8 servings
  • Preparation Time: 40 minutes, plus chilling time
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