September 15, 2007
Wheat Berry Tabouleh
busycook.about.com
This hearty main dish salad recipe is vegetarian; serve on a hot summer day to family or company.
1 cup wheat berries
14 ounce can ready to serve vegetable broth
1/4 cup water
2 tomatoes, chopped
1 cup sliced mushrooms
1 cucumber, peeled, seeded, and chopped
1 green bell pepper, chopped
1/2 cup chopped parsley
1/4 cup sliced green onions
1 tablespoon chopped mint
3 tablespoons extra virgin olive oil
3 tablespoons lemon juice
1/4 teaspoon salt
dash white pepper
Combine wheat berries, vegetable broth and water in heavy saucepan and bring to boil. Cover, reduce heat and simmer for about 1 hour or until berries are tender. Drain if necessary.
In large bowl combine cooked wheat berries, mushrooms, tomato, cucumber, green bell pepper, parsley, green onions and mint.
In small jar with screw top lid place oil, lemon juice and salt and shake well until combined. Pour over wheat berry mixture and toss. Serve immediately or cover and refrigerate for up to 24 hours. Serve on lettuce or baby spinach leaves, accompanied by pita chips. Serves 4