created by: Almond Board of California
1 cup wheat berries (3 cups cooked)
1 cup frozen shelled edamame
1 teaspoon grated lemon zest
3 tablespoons lemon juice
2 tablespoons olive oil
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 cup grape tomatoes, halved
1 scallion, thinly sliced
3 tablespoons chopped fresh mint
1/2 cup crumbled feta cheese
1/2 cup slivered almonds, toasted
Combine wheat berries and 4 cups water in a medium saucepan, cover and cook over medium heat until tender, 45 to 50 minutes. Drain and cool.
Meanwhile, fill a medium saucepan half full with water; bring to a boil. Add edamame and cook 3 minutes; drain. Rinse under cold running water until cool; drain again.
In a large bowl, whisk together lemon zest, lemon juice, olive oil, salt and pepper. Add wheat berries, edamame, tomatoes, scallion, and mint and toss to combine. Stir in feta and almonds just before serving.
Note: Whole wheat couscous, whole wheat orzo, barley or quinoa may be substituted for the wheat berries in this recipe.