Wheat Berry Tabbouleh

from The Sonoma Diet

via Dick Lonergan

serves 6

1 cup wheat berries, soaked overnight, rinsed and drained

1 quart (32 ounces) low sodium chicken broth

1/2 cup tomato, chopped

1/2 cup cucumber, peeled, seeded and chopped

1/3 cup snipped fresh parsley

3 tablespoons green onions, thinly sliced

2 teaspoons mint, snipped

2 teaspoons extra virgin olive oil

2 tablespoons lemon juice

1/4 teaspoon Kosher salt (or to taste)

lemon slices (optional)

In a medium saucepan bring the chicken broth to a boil and add wheat berries. Return to boil and reduce heat. Cover and simmer for 1 1/2 to 2 hours (or more), until tender. You may need to add water. Cool wheat berries.

In a large bowl combine cooked wheat berries, tomato, cucumber, parsley, green onions, and mint.

For dressing, combine oil, lemon juice, and Kosher salt in a screw-top jar. Cover and shake well. Drizzle dressing over wheat berry mixture; toss to coat.

To serve, if desired, arrange lemon slices around edge of bowl.

Tabbouleh is usually made with bulgur wheat, and this variation offers a nuttier taste and chewy texture. You can buy wheat berries in bulk at Whole Foods (or similar stores). This is a great salad to take to a potluck supper.