**Wheat Berry Salad with Snow Peas and Carrots** This simple salad is very healthful and high in fiber

Look for interesting varieties of carrots in different colors, and use a mandoline to slice them paper-thin.

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Ingredients:

• 1 cup wheat berries
• 6 cups water, plus more as needed
• 1 tsp. salt
• 4 carrots, peeled and very thinly sliced
• 1/2 lb. snow peas, trimmed and cut on the diagonal into thin slices
• Handful of radish sprouts or other sprouts

For the vinaigrette:

• 1/4 cup peanut oil
• 1 tsp. toasted sesame oil
• 2 Tbs. rice vinegar
• 1 Tbs. honey or sugar
• 1 to 2 tsp. soy sauce

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Directions:

1. In a saucepan, combine the wheat berries and the 6 cups water.

   Bring to a simmer over medium-high heat. Cook, uncovered, until the grains are

   tender, about 1 hour, adding more water if needed. When the wheat berries are

   almost done, add the salt. When they are tender, drain and rinse briefly under

   cold running water. Drain again and let cool in the colander.

2. Meanwhile, make the vinaigrette: In a small bowl, whisk together the peanut oil

   , sesame oil, vinegar, honey and 1 tsp. of the soy sauce.

   Taste and add more soy sauce if desired. Put the wheat berries in a bowl and

   add the vinaigrette, gently mixing. Let stand at room temperature for 1 to 2

   hours, if possible, before adding the vegetables.

3. Bring a saucepan of water to a boil over medium-high heat.

   Have ready a bowl of ice water. Add the carrots and blanch until just tender but

   still slightly crunchy, 2 to 3 minutes, adding the snow peas during the last 30 seconds.

   Drain and plunge the vegetables into the ice water, then remove and pat dry.

4. Add the vegetables to the wheat berries and toss gently.

   Garnish with the radish sprouts and serve immediately.

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This recipe can be found Here

bon appetit