Main Ingredients:

1 cup uncooked wheat berries
2-1/2 cups water
1-1/2 cups broccoli flowerets
1/2 cup chopped green onions (about
5 medium)
1/2 cup chopped carrot (about
1 medium)
1 (15-ounce) can garbanzo beans,
drained
Vinaigrette Dressing

VINAIGRETTE DRESSING
1/4 cup balsamic or cider vinegar
2 tablespoons olive or vegetable oil
1 tablespoon chopped fresh or
1 teaspoon dried basil leaves
1/4 teaspoon paprika
1/8 teaspoon salt
1 clove garlic, crushed

Cooking Preparation of the Recipe:

This salad is very versatile. Change the look and flavor by substituting other cooked whole grains for the wheat berries, or other beans for the garbanzos. See Meatless Main Dishes Help File for more information on wheat berries and other grains.


Heat wheat berries and water to boiling in 2-quart saucepan, stirring once or twice; reduce heat. Cover and simmer 50 to 60 minutes or until wheat berries are tender but still chewy; drain. Toss wheat berries and remaining ingredients in glass or plastic bowl. Cover and refrigerate at least 1 hour. 4 servings

VINAIGRETTE DRESSING

Mix all ingredients.

VARIATION

WHEAT BERRY TOFU SALAD

Omit Vinaigrette Dressing. Toss remaining salad ingredients with 1/2 cup Tofu Mayonnaise.

Browse by categories