I enjoy sharing healthier fair at potluck events because they are usually not the best place to find a healthy meal. I can almost always guarantee that even the salad greens will be slathered in mayo and the closest thing to fruit will be found in the strawberry pretzel dessert. However, I try my best to be polite and scrounge what I can in the name of fruits and vegetables, especially since Brandon is usually giving me the evil eye.
On occasions where I have the opportunity to bring something healthy, I try to do just that. Granted, sometimes no one touches what I bring; I still feel better knowing I tried to contribute.
Just last week I raved about a Spanish Wheat Berry salad, shared the recipe, and explained the nutritional benefits of these little kernels called wheat berries. Today, I’m sharing ANOTHER wheat berry recipe that I found on Angela’s website. It was OH SO GOOD and I made it today for our St. Patrick’s Day potluck (there is even a little green in there!). Healthy, wholesome, and slightly sweet, this dish packs a unique combination of flavors. Yum.
Now, before you turn up your nose, I think the one rule we should all follow when it comes to healthy eating is keeping an open mind. The food industry has over salted and over sweetened most of the foods consumed today and we are so accustomed to eating the same 10 dishes over and over that recipes with ingredients slightly out of the ordinary have no appeal. However, I encourage you to be accepting of new foods and broaden your horizons. There’s a whole world of foods out there just waiting for you to experiment!!
HAPPY ST. PATRICK’S DAY!
Carrot, Raisin, and Wheat Berry Salad with Cumin and Cilantro courtesy of Angela at Oh She Glows.
Makes 6 (1/2 c cup) servings
- 1 c. uncooked wheat berries
- 4 medium sized carrots, chopped in to 1/4″ pieces
- 1.5 T Olive oil
- 2 minced garlic cloves
- 1/4 c. freshly squeezed lemon juice
- 1 tsp balsamic vinegar
- 2 tsp cumin
- 1 tsp paprika
- pinch of red pepper flakes
- 1/3 c. raisins
- salt and pepper, to taste
- 5-6 T freshly chopped cilantro (I used parsley because that is what I had)
In a large pot, add wheat berries and fill with water ~2 ” above the berries. Cover and bring water to a boil, simmer ~40 minutes.
Once wheat berries are almost done, in a separate bowl, stir together carrot through raisins. Cook ~ 5 minutes in a saucepan, transfer back to mixing bowl and add the wheat berries. Mix well, adding salt and pepper to taste. Finish by adding the cilantro! Serve warm or chilled (I preferred chilled).
Nutritional Profile (per 1/2 cup): 126 calories, 4 g fat (0.5 g sat), 20.7 g carbohydrates, 3.1 g protein, 2. 4g fiberPrint