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Mushroom Wheat Berry Salad

salads, grains

2 cups wheat berries
1 teaspoon vegetable oil
2 cloves garlic; minced
2 cups shiitake mushrooms; stemmed and sliced, or
button mushrooms; sliced (8 oz)
1/4 cup rice vinegar
3 tablespoons soy sauce
1 tablespoon minced gingerroot
1/2 teaspoon sesame oil
1/4 teaspoon (each) salt and pepper
2 carrots; grated
1 sweet red pepper; diced
1/2 cup chopped fresh parsley

In pot of boiling salted water, cook wheat berries, covered, for 1 hour or until very tender. Drain; chill under cold running water. Drain and set aside. Meanwhile, in nonstick skillet, heat oil over medium-high heat; cook garlic and mushrooms for 5 minutes or until liquid is evaporated. 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. Tip: Because of their firm outer skin, it is hard to tell if wheat berries are cooked. The Canadian Living Test Kitchen tests far doneness by draining 1 teaspoon or so and chilling in cold water. If tender yet still slightly chewy, they are done. If not, boil and test again until very tender but not split open. Substitutions: Instead of wheat berries, you can use barley or long-grain brown rice. . Barley: Cook 2 cups pearl barley in large pot of boiling water for about 1 hour or until tender. Increase dressing ingredients by half. Makes 12 cups. .Rice: Bring 2 cups water and 1 cup rice to boil; reduce heat and simmer for 30 minutes or until tender. Makes 8 cups.

Contributor: Canadian Living Magazine, June, 2000

Yield: 4 servings

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