Carrot-Wheat Berry Salad with Cumin and Raisins

Cooking Light
Fresh lemon juice and cumin make a zesty, savory dressing for this robust salad. Make and chill up to 2 days ahead; sprinkle with herbs just before serving.
8 servings (serving size: about 2/3 cup)

Ingredients

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1/2 cup uncooked wheat berries (hard winter wheat)
1 1/2 teaspoons salt, divided
2 pounds carrots, chopped
1/2 cup fresh lemon juice
2 teaspoons ground cumin
2 teaspoons paprika
1/4 teaspoon ground red pepper
2 garlic cloves, minced
1/3 cup golden raisins
2 tablespoons extravirgin olive oil
3 tablespoons chopped fresh parsley
2 tablespoons chopped fresh cilantro

Preparation

Place wheat berries and 1/2 teaspoon salt in a medium saucepan; cover with water to 2 inches above wheat berries. Bring to a boil. Reduce heat; cook, uncovered, 50 minutes or until the wheat berries are tender. Drain.

Cook half of carrots in a large pot of boiling water 2 minutes or until crisp-tender. Remove with a slotted spoon. Rinse with cold water, and drain. Repeat procedure with remaining carrots. Combine carrots and wheat berries in a large bowl; add 1 teaspoon salt, juice, cumin, paprika, pepper, and garlic. Stir in the raisins and oil, and toss well to combine. Cover and refrigerate 1 hour or until chilled. Sprinkle with the parsley and cilantro.

Created date

November 2003

Nutritional Information

Calories 145
Caloriesfromfat 25 %
Fat 4 g
Satfat 0.5 g
Monofat 2.5 g
Polyfat 0.4 g
Protein 3.2 g
Carbohydrate 26.5 g
Fiber 4.6 g
Cholesterol 0.0 mg
Iron 1.5 mg
Sodium 409 mg
Calcium 44 mg