Recipe: Wheat Berry and Broccoli Salad (low carb)

WHEAT BERRY AND BROCCOLI SALAD

"Wheat berries, the whole kernels of wheat, are an often-overlooked grain. They take a while to cook, but when done they're plump, chewy, and full of healthful fiber. They add lots of texture and help to fill out salads such as this balsamic-dressed one. This recipe yields 4 entr e-sized portions, but it could also serve 8 as an unusual side dish or potluck offering. Serve at room temperature for the best flavor."

FOR THE WHEAT BERRIES:
1/2 cup wheat berries, rinsed and picked over
1 cube vegetable bouillon
1 1/2 cups water

FOR THE DRESSING:
5 tablespoons olive oil
2 tablespoons balsamic vinegar
2 teaspoons soy sauce
1 teaspoon Dijon mustard
1/2 teaspoon kosher salt
1/2 teaspoon Tabasco sauce
1/4 teaspoon ground black pepper

FOR THE SALAD:
1 pound fresh broccoli, cut into florets (about 4 cups), blanched and shocked
1 medium (about 8 ounces) yellow bell pepper, seeded and chopped
1/4 medium red onion, finely chopped (about 1/2 cup)
2 tablespoons finely chopped flat-leaf parsley

TO PREPARE THE WHEAT BERRIES:
In a small saucepan over high heat, combine the wheat berries, bouillon, and water; bring to a boil. Reduce the heat to low, cover, and cook for 1 1/2 hours, or until the wheat berries are tender yet chewy. Drain and set aside. (This step may be completed 1 day ahead of time.)

TO MAKE THE DRESSING:
Combine all the dressing ingredients in a medium mixing bowl and whisk until well blended. Alternatively, process the ingredients briefly in a blender.

TO MAKE THE SALAD:
Using paper towels, pat the broccoli dry. In a large mixing bowl, combine the broccoli, bell pepper, onion, parsley, and wheat berries; stir well. Add the dressing and stir to combine.

Makes 4 servings

Each serving contains approximately:
CAL: 254 PRO: 8g NET CARB: 14g FAT: 18g CHOL: 0mg SOD: 531mg

Source: The Big Book of Low-Carb by Kitty Broihier and Kimberly Mayone