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Wheat Berry Salad

salads, rice & grains

1 cup uncooked wheat berries
2 1/2 cups water
1 1/2 cups broccoli flowerets
1/2 cup chopped green onions (with
1/2 cup diced carrot (about 1 medium)
1 can garbanzo beans; (15 ounces)
Vinaigrette Dressing
1/4 cup balsamic or cider vinegar
2 tablespoons olive or vegetable oil
1 tablespoon chopped fresh or
1 teaspoon dried basil
1/4 teaspoon paprika
1/8 teaspoon salt
1 clove garlic; crushed

Heat wheat berries and water to boiling in 2-quart saucepan, stirring once or twice; reduce heat. Cover and simmer 50 to 60 minutes or until wheat berries are tender but still firm; drain. Toss wheat berries and remaining ingredients. Cover and refrigerate at least 1 hour. 4 SERVINGS (ABOUT 1-1/3 CUPS EACH). VINAIGRETTE DRESSING Shake all ingredients in tightly covered container.

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NOTES : easy

Contributor: Betty Crocker's Low-Fat

Yield: 4 servings

Preparation Time: 0:00

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