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[edit] Ingredients
2 |
cups wheat berries |
1 |
teaspoon vegetable oil |
2 |
clv garlic, minced |
2 |
cups shiitake mushroom, stemmed, and, sliced, or, button, mushrooms, sliced (8 oz) |
¼ |
cup rice vinegar |
3 |
tablespoons soya sauce |
1 |
tablespoon minced gingerroot |
½ |
teaspoon sesame oil |
¼ |
|
2 |
carrot, grated |
1 |
sweet red pepper, diced |
½ |
cup chopped fresh parsley |
[edit] Preparation
Step 1 |
In pot of boiling salted water, cook wheat berries, covered, for 1 hour or until very tender. Drain; chill under cold water. Drain and set aside. |
Step 2 |
Meanwhile, in nonstick skillet, heat vegetable oil over medium-high heat; cook garlic and mushrooms until liquid is evaporated, about 5 minutes. Let cool. In large bowl, whisk together vinegar, soy sauce, ginger, sesame oil, salt and pepper. Add wheat berries, mushroom mixture, carrots, red pepper and parsley; toss. |
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