Carrot-Wheat Berry Salad with Cumin and Raisins |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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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 |
Directions:
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.
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