Recipe: Colorful Wheat Berry, Edamame and Shiitake Mushroom Salad

Makes about 5 cups

¾ cup whole-wheat berries or spelt

2 quarts water

1 cup frozen, shelled edamame beans, defrosted

1 medium red bell pepper, julienned

1 cup thinly sliced shiitake mushrooms

3 green onions, thinly sliced

2 to 3 tablespoons coarsely chopped parsley

1 medium carrot, peeled and cut thinly on bias

1 cup thinly sliced napa cabbage

Dressing:

2 tablespoons soy sauce

1 tablespoon sesame oil

2 tablespoons vegetable oil

2 tablespoons unseasoned rice vinegar

½ tablespoon honey

½ to 1 teaspoon Asian chili paste, such as sambal oelek

1-½ teaspoons finely minced fresh ginger

1-½ teaspoons finely minced fresh garlic

1. To cook the wheat berries or spelt: In a large pot, bring the wheat berries and water to a boil then reduce heat to a slow simmer. Simmer until wheat berries are very tender, about 45 minutes to 1 hour. (Spelt may need to cook a bit longer.) Add more water if needed. Drain wheat berries and cool.

2. Meanwhile, mix the dressing. Whisk together soy sauce, sesame oil, vegetable oil, vinegar, honey and chili paste. Stir in ginger and garlic; set aside.

3. When the wheat berries are cool, combine with remaining salad ingredients in a large bowl. Drizzle with the dressing and mix well. The salad can be served right away, or refrigerated for up to 4 hours. Bring to room temperature for about 30 minutes before serving.

Copyright 2007, Kathy Casey Food Studios