Curried Wheat Berry Salad with Almonds, Raisins, and Vegetables

Ingredients:

• 1 cup uncooked wheat berries
• 1/2 cup fresh lemon juice, or juice of 2 large lemons
• 1.5-2 teaspoons ground cinnamon
• 1.5-2 teaspoons ground cumin or medium curry powder
• 1-2 red and yellow bell peppers, diced
• 1-2 carrots, chopped or shredded
• 1-2 celery stalks, diced
• 2 pints grape tomatoes, cut in half
• 1/2 cup raisins
• 1/2 cup toasted, slivered almonds (You may substitute finely chopped pecans, walnuts, or other nuts, if almonds are not available)
• 1/2 cup chopped fresh parsley
• 1 (15-ounce) can black beans, rinsed and drained or 1 cup frozen edamame (without shells), cooked and cooled (optional)
• 1/2 cup crumbled feta cheese (optional)
• Freshly ground black pepper
• Balsamic vinegar to taste, about 2-3 tablespoons

Directions: 

1. Soak berries at least 8 hours or overnight in 3 cups water.
2. Bring berries, with soaking liquid, to a boil.
3. Reduce heat and simmer, uncovered, until tender but chewy, about 45-60 minutes.
4. Drain if necessary. Transfer wheat berries to a large mixing bowl.
5. Lightly toast chopped or slivered nuts.*
6. Stir in cinnamon, cumin or curry powder, and lemon juice. Add vegetables, fruits, nuts, parsley, beans or feta cheese.
7. Season with pepper and balsamic vinegar to taste.

*To toast nuts:

• In oven: Spread nuts on an ungreased baking sheet and toast in a 325 F. degree oven for 3-6 minutes, depending on size of the nuts, checking and stirring often to prevent burning.
• On stovetop: Place nuts in a dry skillet over medium heat and cook, stirring or shaking pan frequently to prevent burning, until nuts just begin to release their fragrance, about 4 minutes.

Avoid over-toasting nuts, since they will continue to cook for a minute or more after removal from heat and darken and become crisper as they cool. Transfer hot nuts to a dish or cool baking sheet immediately after toasting.

ΧΡΟΝΙΑ ΠΟΛΛΑ!

May you live many years in good health!