Carrot-Wheat Berry Salad with Cumin and Raisins

By August 2, 2011Uncategorized

1 cup cooked wheat berries                           1/4 teaspoon ground red pepper

1 1/2 teaspoons salt, divided                         2 garlic cloves, minced

2 pounds carrots, chopped                             1/3 cup golden raisins

1/2 cup fresh lemon juice                               2 tablespoons olive oil

2 teaspoons ground cumin                             3 tablespoons chopped parsley

2 teaspoons paprika                                      2 tablespoons chopped cilantro

Cook half of carrots in a large pot of boiling water 2 minutes or until crisp-tender. Remove with a slotted spoon. Rinse with cold water, and drain. Repeat procedure with remaining carrots. Combine carrots and wheat berries in a large bowl; add 1 teaspoon salt, juice, cumin, paprika, pepper, and garlic. Stir in the raisins and oil, and toss well to combine. Cover and refrigerate 1 hour or until chilled. Sprinkle with the parsley and cilantro.

From Cooking Light, Dec. 2003.


Author Terra

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