PREP: 20 minutes COOK: 40 minutes COOL: 1 hour MAKES 4 servings
21⁄2 cups water
1 cup uncooked wheat berries, rinsed
2 tablespoons lemon juice
2 tablespoons canola oil
1 tablespoon maple-flavored syrup
1⁄4 teaspoon ground cinnamon
1⁄4 teaspoon salt
1⁄4 teaspoon ground black pepper
1 medium apple, cored, peeled, and sliced
1 large carrot, shredded
2 green onions, sliced
6 cups fresh baby spinach
1⁄4 cup snipped dried apricots
1 In a small saucepan bring the water to boiling. Add wheat berries to boiling water. Return to boiling; reduce heat. Simmer, covered, for 40 to 50 minutes or until tender. Drain and transfer to a large bowl. Let cool for 1 hour.
2 For dressing, in a small bowl whisk together lemon juice, oil, syrup, cinnamon, salt, and pepper. Drizzle dressing over cooled wheat berries; stir to combine. Add apple, carrot, and green onions; toss to coat. Serve wheat berry mixture with baby spinach; sprinkle with dried apricots.
PER SERVING: 284 cal., 8 g total fat (1 g sat. fat), 0 mg chol., 217 mg sodium, 50 g carb., 12 g fiber, 8 g pro.
tip
Marinate fresh vegetables in a vinaigrette, then toss them into leafy green salads or grain-based salads. The marinated veggies add flavor, nutrients, color, and crunch to most any basic salad.
