Directions:
- Fill a pot with water, salt it, and bring to a boil. Add the wheat berries and cook, covered, about 1 hour until tender. Drain the wheat berries, rinse them unde cold water to cool, drain, and place in a bowl.
- Meanwhile, bring a small pot of water to a boil, salt it, add the zucchini and cook until tender-crisp, about 1 minute. Drain the zucchini, reserving the cooking water, and rinse the squash under running cool water. Drain again an add to wheat berries.
- Add the dried tomatoes to the reserved zucchini water and let stand about 10 minutes until soft. Drain and finely chop the tomatoes.
- Mix them with the fresh tomatoes and add the tomato mixture to the wheat berries.
- In a small bowl, whisk together the vinegar, oil, garlic, 1/4 teaspoons salt, and pepper. Pour the dressing over the wheat berry mixture and toss to coat. Cover and refrigerate for up to 3 days. Toss shredded basil in just before service.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 118.22 Kcal (495 kJ) | ||
| Calories from fat | 28.62 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.18g | 5% | |
|---|---|---|---|
| Sodium | 13.19mg | 1% | |
| Potassium | 149.18mg | 3% | |
| Total Carbs | 16.73g | 6% | |
| Sugars | 3.09g | 12% | |
| Dietary Fiber | 2.25g | 9% | |
| Protein | 2.42g | 5% | |
| Vitamin C | 2.8mg | 5% | |
| Iron | 81mg | 450% | |
| Calcium | 21.6mg | 2% | |
| Amount Per 100 g | |||
| Calories | 144.19 Kcal (604 kJ) | ||
| Calories from fat | 34.91 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.88g | 5% | |
|---|---|---|---|
| Sodium | 16.09mg | 1% | |
| Potassium | 181.95mg | 3% | |
| Total Carbs | 20.4g | 6% | |
| Sugars | 3.77g | 12% | |
| Dietary Fiber | 2.75g | 9% | |
| Protein | 2.95g | 5% | |
| Vitamin C | 3.4mg | 5% | |
| Iron | 98.7mg | 450% | |
| Calcium | 26.3mg | 2% | |
* 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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