Carrot-Wheat Berry Salad with Cumin and Raisins

Name: Carrot-Wheat Berry Salad with Cumin and Raisins
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 907 grams carrots, chopped; 2 Tbsps extravirgin olive oil; 2 Tbsps chopped fresh cilantro; 3 Tbsps chopped fresh parsley; 2 garlic cloves, minced; 79 milliliters golden raisins; 2 teaspoons ground cumin; 0 teaspoons ground red pepper; 118 milliliters fresh lemon juice; 2 teaspoons paprika; 2 teaspoons salt, divided; 118 milliliters uncooked wheat berries (hard winter wheat)

Need a vegan side dish? Carrot-Wheat Berry Salad with Cumin and Raisins could be a spectacular recipe to try. This recipe serves 8. One serving contains 146 calories, 3g of protein, and 4g of fat. If you have ground cumin, lemon juice, wheat berries, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Place wheat berries and 1/2 teaspoon salt in a medium saucepan; cover with water to 2 inches above wheat berries. Bring to a boil. Reduce heat; cook, uncovered, 50 minutes or until the wheat berries are tender.

Ingredients you will need

Wheatberries

Water

Salt

Equipment you will use

Sauce Pan

Drain.

Cook half of carrots in a large pot of boiling water 2 minutes or until crisp-tender.

Ingredients you will need

Carrot

Water

Equipment you will use

Pot

Remove with a slotted spoon. Rinse with cold water, and drain. Repeat procedure with remaining carrots.

Ingredients you will need

Carrot

Water

Equipment you will use

Slotted Spoon

Combine carrots and wheat berries in a large bowl; add 1 teaspoon salt, juice, cumin, paprika, pepper, and garlic. Stir in the raisins and oil, and toss well to combine. Cover and refrigerate 1 hour or until chilled.

Ingredients you will need

Wheatberries

Carrot

Paprika