Ingredients
- Salad
- 1 cup wheat berries uncooked
- 2 cups shredded carrots
- 2 cups sliced cucumbers
- 4 cups chopped green leaf lettuce or lettuce of your choice
- ½ cup sliced red onions
- ½ cup chopped scallions green onions
- Dressing
- 2 tablespoons Hoisin sauce
- 3 tablespoons coconut aminos or low sodium soy sauce
- 2 tablespoons toasted sesame seed oil
- 1 tablespoon rice vinegar
- 1 tablespoon maple syrup
- 1 teaspoon minced ginger
- 1 clove minced garlic
Instructions
- Place wheat berries, four cups of water in small stock pot. Bring to a boil, reduce heat to simmer, and cover with top. Stirring occasionally.
- When berries have cooked for about 35 minutes, start checking for doneness. Berries should be chewy not tough or hard. Check every 5 to 10 minutes until done. Should take about 40 minutes.
- Drain berries and transfer to large bowl.
- While wheat berries are cooking, prepare veggies and place them in a large bowl.
- In a small bowl mix together the dressing ingredients.
- Toss the wheat berries with the veggies, spoon onto serving dish, drizzle with some of the dressing, serve and enjoy!
Nutrition
Serving: 2Cups | Calories: 301kcal | Carbohydrates: 50.3g | Protein: 6.9g | Fat: 10.1g | Saturated Fat: 2.3g | Cholesterol: 0mg | Sodium: 176.5mg | Fiber: 9.1g | Sugar: 10.7g
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