Source: Recipe courtesy of the California Avocado Commission.

Wheat berries mixed with avocado, tomatoes, peppers, onions, and an herb balsamic dressing.

Servings

2 cup Wheat, berries, hard red
4 cup cold water
1 tsp ground thyme
1 tsp dried basil
1 tsp salt
2 tsp Tomatoes, sun dried
1 fresh avocado , peeled, pit removed, and diced
1 fresh lemon juice, per fruit
1 medium red bell peppers , finely diced
0.5 cup fresh chopped red onion
0.5 lb fresh cherry tomatoes , quartered
1.33 tbsp chopped parsley
1.33 tbsp fresh basil , chopped
1.33 tbsp fresh chives , chopped
1 tbsp extra virgin olive oil
1 tsp Vinegar, balsamic

1 Wash the dried wheat berries and soak them overnight in the water.
2 When ready to cook, add the dried herbs, 1 teaspoon salt, and the sundried tomatoes. Water should cover grains with about 1/2 inch on top.
3 Bring to a boil, then reduce heat to very low and simmer, covered, 45 minutes or until tender. Set aside to cool.
4 Drain off any extra liquid (save to use in soup stock).
5 Put cooked wheat berries in a bowl.
6 Chop the sundried tomato finely and add back to the wheat berries.
7 Add the olive oil, vinegar, crushed garlic, and salt. Mix thoroughly. (Up to this point, the salad can be prepared ahead and held in the refrigerator for 1-2 days).
8 Add the red pepper, onion, and tomato. Toss and add the fresh herbs.
9 Toss the avocado dice in the lemon juice.
10 Add to the salad and mix in gently.

This is a high fiber recipe.