Ingredients:
1 cup uncooked wheat berries (I buy in bulk @ Whole Foods)
4 medium carrots, peeled and chopped into bites
1-2 tbsp extra virgin olive oil
2 garlic cloves, minced
1/4 cup fresh lemon juice
1 tsp Balsamic vinegar
2 tsp ground cumin
1 tsp paprika
Pinch of red pepper flakes
1/3 cup raisins
1 tsp kosher salt + freshly ground black pepper, to taste
2 bunches of Cilantro, stems removed and minced (yield about 5-6 tbsp minced)
Directions:
1. Place wheat berries in a pot and cover with water to 2 inches above the berries. Bring to a boil and then simmer on medium until tender, about 45 minutes. Add more water if necessary.
2. In a medium bowl, stir together the chopped carrots, olive oil, minced garlic cloves, lemon juice, vinegar, cumin, paprika, red pepper flakes and raisins. Stir well and add into a large saucepan. Cook on medium heat for about 5 minutes. After about 5 minutes of cooking, place back into the bowl.
3. When the wheat berries are cooked, drain and rinse. Now stir them into the carrot mixture. Stir in your cilantro, salt, and pepper to taste and adjust seasonings if necessary. Serve warm or cold.
I served this dish with chicken nuggets and a green bean and onion medley. I also enjoyed it chilled the next day for lunch. Ymmm, give it a try!
No comments:
Post a Comment