1/3 cup wheat berries
1 tsp canola oil
1/4 tsp salt
3/4 cup red lentils, rinsed in a strainer
3/4 cup basmati or jasmine rice, rinsed in a strainer
1/4 cup lemon juice
2 large garlic cloves, put through a press or minced
1/4 tsp salt
Generous seasoning freshly ground pepper
1/3 cup olive oil 1 carrot, minced
1 red bell pepper, very finely diced 1/2 cup minced fresh parsley
Soak the wheat berries overnight, or as an alternative, place them in a saucepan half filled with water and boil them for 2 minutes. Remove from heat and let sit 1 hour. In either case, drain them, then refill the saucepan halfway with water and cook the wheat berries, partially covered for 1 hour. When done, the wheat berries will be tender but slightly crunchy. Drain them thoroughly and let them cool.
Bring 2 cups water, the canola oil, and salt to a boil in a medium size saucepan. Stir in the lentils and rice and reduce the heat to low. Cover the pan and cook for 17 minutes or until all the liquid is absorbed. Do not stir the mixture at all while it is cooking. Carefully spoon the mixture into a large bowl and let cool to room temperature.
Meanwhile combine the dressing ingredients in a jar with a tight fitting lid and shake vigorously. Set aside.
When the rice mixture is completely cooled, use a large spoon to break up any clumps that have formed. Carefully stir in the wheat berries, carrot, red pepper, and parsley. Pour the dressing on the salad and toss. Let marinate for at least 20 minutes before serving. (Note: The rice greedily soaks up the dressing, so if you want to make this salad 2 to 24 hours in advance, pour on only half the dressing at first, then add the remainder about 20 minutes before serving.)
Makes 4-6 servings.
(Recipe retrieved from www.foodnetwork.com)