1 ¼ cups dicedred bell pepper (about 2 small peppers)
1 cup dicedcelery
½ cup slicedgreen onion
¼ cup minced fresh parsley
½ cuprice vinegar
1 ½ teaspoonsvegetable oil
½ teaspoongarlic powder
Wash hands with soap and water.
Place dry wheat berries in a large saucepan and add water to cover by 3 inches. Bring to a boil, then reduce heat to a simmer. Cover and continue to simmer for 1 hour, or until the wheat berries are tender but still chewy. Drain the cooked wheat berries and rinse with cold water. Place in a large mixing bowl.
Add the carrot, celery, bell pepper, onion 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.
Refrigerate leftovers within 2 hours.
Wheat berries are whole kernels of wheat. Many different kinds are sold in grocery stores. Try looking for soft white or hard red wheat berries. Farro, spelt, Kamut®, and freekeh are all kinds of whole-wheat kernels. Whole-grain barley is also an excellent choice in this recipe.
To use other grains, substitute 2 cups cooked grain for the wheat berries and skip step 1. Follow package directions for the cooking time and amount of liquid needed for each grain.