red bell pepper, seeded and diced (about 2 small peppers)
green onions, sliced
fresh parsley, minced
unseasoned rice vinegar
1 1⁄2 teaspoons
Place dry wheat kernels in a large saucepan and add water to cover by 3 inches. Bring to a rolling boil, then reduce heat to a simmer. Cover and continue to simmer for 1 hour, or until the wheat kernels are tender but still chewy. Drain the cooked wheat berries and rinse with cold water. Place in a large mixing bowl.
Add the carrots, celery, bell pepper, onions and parsley to the wheat berries in the mixing bowl.
In a separate bowl, stir together the rice vinegar, water, vegetable oil, garlic powder and salt. Pour dressing over the salad and mix until salad is well coated.