Directions:
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 96.31 Kcal (403 kJ) | ||
| Calories from fat | 3.24 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.36g | 1% | |
|---|---|---|---|
| Sodium | 517.9mg | 22% | |
| Potassium | 463.3mg | 10% | |
| Total Carbs | 21.84g | 7% | |
| Sugars | 10.24g | 41% | |
| Dietary Fiber | 4.44g | 18% | |
| Protein | 2.05g | 4% | |
| Vitamin C | 15.3mg | 25% | |
| Vitamin A | 1.1mg | 38% | |
| Iron | 20.8mg | 116% | |
| Calcium | 54.3mg | 5% | |
| Amount Per 100 g | |||
| Calories | 60.76 Kcal (254 kJ) | ||
| Calories from fat | 2.05 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.23g | 1% | |
|---|---|---|---|
| Sodium | 326.69mg | 22% | |
| Potassium | 292.25mg | 10% | |
| Total Carbs | 13.78g | 7% | |
| Sugars | 6.46g | 41% | |
| Dietary Fiber | 2.8g | 18% | |
| Protein | 1.29g | 4% | |
| Vitamin C | 9.6mg | 25% | |
| Vitamin A | 0.7mg | 38% | |
| Iron | 13.1mg | 116% | |
| Calcium | 34.3mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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