wheatberry salad


For you, Julie.

Ingredients:

1 1/4 c wheatberries
1 8 oz pkg tempeh
2 stalks celery, sliced
1 fresh tomato, chopped
1 red pepper, diced
1 bunch green onions, chopped
1/2 c organic raisins
small bunch parsley-  3/4 – 1 cup
feta cheese- 1/2 cup or so
olive oil and balsalmic vinegar dressing

Instructions:

Rinse then soak wheatberries for several hours or overnight. Rinse after soaking, then cover with fresh water and bring just to boil, then simmer uncovered for 25-30 minutes. Test for doneness- should be soft and slightly chewy. Drain, rinse in cold water, drain. Place in large bowl.

Cube tempeh, then saute until browned in 1-2 T olive oil. When browned add to wheatberries.

Chop all vegetables, then add to wheatberries with raisins and feta. This can be stored in refrigerator in airtight Tupperware style container for 5 days. Dress with olive oil and vinegar right before serving.

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