This wonderful recipe is perfect for gatherings. The bright colors blend together for a very festive and healthy plate.
You also use your rice cooker to cook the grains ahead of time. Then as mealtime draws near, assemble the rest of the salad. Leftovers are fabulous too!
Special thanks to Megan Collins for the great recipe!
– Wheat berries, 2 cups
– Water, 6 cups
– Salt, 1/2 tsp
– Pepper, to taste
– Extra virgin olive oil, 2 T
– Juice of 1 lemon, 1, juiced
– ½ of a red bell pepper, diced
– ½ of a yellow bell pepper, diced
– 1 cucumber, diced
– 1/3 of a red onion, diced
– Feta cheese, 4 oz (omit if dairy-free)
Rinse wheat berries well. Put the 2 cups of wheat berries and 6 cups water in crock pot and cook on low for 10 hours or until tender (anywhere from 8-12 hours will work, try doing this overnight). Turn off crock pot, allow to cool slightly, add all remaining ingredients except for the cheese, and stir to combine. Serve with feta sprinkled over the top.
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