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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 1 | cup | Wheatberries | 2 | cups (8 fl oz) | vegetable broth low sodium (or water) | 1 | cucumber (8-1/4\") | Cucumber (diced) | 1 | cup cherry tomatoes | Tomatoes, cherry | 1 | medium (approx 2-3/4\" long, 2-1/2\" dia) | red bell peppers, sliced | 1 | cup | parsley, fresh, chopped | 1 | small | Red onion, diced small | 1 | cup | olives, kalamata, pitted | 4 | ounces | feta cheese, crumbled | 1/4 | cup | olive oil | 1/4 | cup | red wine vinegar | 1/2 | teaspoon | oregano | 1 | teaspoon | dill weed, dried | 1/2 | teaspoon | kosher salt | 1/2 | teaspoon | black pepper | 1 | teaspoon | honey | 1 | teaspoon | lemon juice, bottled |
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Steps
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Sequence
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Step
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| | 1 | Cook wheatberries in vegetable broth bringing to a boil over high heat, stirring once, reduce to low, cover, and cook for 20-25 minutes or until the liquid is absorbed. Remove from heat and let rest for 5 minutes. Then fluff with a fork. | | 2 | In a small bowl, combine olive oil, red wine vinegar, oregano, dill, salt, pepper, honey and lemon juice. set aside | | 3 | In a 24 oz bowl, scoop 1/2 cup cooked wheatberries into a bowl and top with 1/4 cucumber, 2 oz grape tomatoes, 1/4 red peppers, parsley, 1/4 onion, 1/4 cup olive and 1 oz feta. Drizzle 1 oz of the dressing over the top. |
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