1¼ cups uncooked wheat berries (hard winter wheat)
2½ cups chopped English cucumber
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cup thinly sliced green onions
1½ cups loosely packed chopped arugula
6 tablespoons minced fresh flat-leaf parsley
1 pint grape tomatoes, halved
1 tablespoon grated lemon rind
3 tablespoons fresh lemon juice
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
½ teaspoon sugar
2 tablespoons extra-virgin olive oil
¾ cup (3 ounces) crumbled goat cheese
Place wheat berries in a medium bowl; cover with water to 2 inches above wheat berries. Cover and let stand 8 hours. Drain and transfer to a medium sauce pan.
Cover wheat berries with water to 2 inches above wheat berries. Bring to a boil, reduce heat, and cook, uncovered, 1 hour or until tender. Drain and rinse with cold water; drain well. Place wheat berries in a large bowl; add cucumber, onion, arugula, parsley and tomatoes.
Combine lemon rind and juice, salt, pepper and sugar in a bowl; gradually add oil, stirring constantly with a whisk. Drizzle dressing over salad; toss well to coat. Stir in cheese. Let stand at least 30 minutes; serve at room temperature.
Serves six (about 1 cups each).
Nutrition values per serving: 253 calories, 10 g fat (4 g saturated), 36 g carbohydrates, 7 g fiber, 9 g protein, 11 mg cholesterol, 401 mg sodium.
"Cooking Light Big Book of Salads" (oxmoor House, 2012)