2 cups dry wheat berries (about 3/4 pound) (hard winter wheat)

1/4 cup seasoned rice vinegar

2 teaspoons sesame oil

1/2 cup cranberries

1/2 cup dried apricots, chopped

1/2 cup chopped scallions, green part only

3 tablespoons sliced almonds with skin, toasted

1/2 teaspoon freshly ground black pepper

1/2 teaspoon salt

 

Place the wheat berries in a medium bowl; cover with water by 2 inches. Cover and let stand 8 hours. Drain. Place the wheat berries in a 4-quart pot; cover with water by 3 inches. Bring to a boil, reduce heat, and cook, uncovered, 1 hour or until tender. Drain well in a large sieve; transfer to a serving bowl. Add remaining ingredients to warm wheat berries, tossing to combine; serve warm or at room temperature.

 

Serving size: 1 cup, Calories 214, Fat 3g, Chol 0mg, Protein 5g, Carb 46g, sugar 10g, fiber 6g, iron 2mg, sodium 156mg, calc 28mg

 

Serve with chicken or fish on the side.