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Carrot-Wheat Berry Salad with Cumin and Raisins

Yield 8 servings (serving size: about 2/3 cup)
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.

Ingredients

  • 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

Nutrition 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

How to Make It

  1. 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.

  2. 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.