1 cup uncooked wheat berries
1 1/2 tsp. salt, divided
2 lbs. carrots, chopped
1/2 cup fresh lemon juice
2 tsp. ground cumin
2 tsp. paprika
1/4 tsp. ground red pepper
2 garlic cloves, minced
2/3 cup golden raisins
2 tbsp. extra virgin olive oil
3 tbsp. chopped fresh parsley
2 tbsp. chopped fresh cilantro
Place wheat berries and 1/2 tsp. salt in a medium saucepan; cover with water to 2 inches above wheat berries. Bring to a boil. Reduce heat; cook, uncovered, 50 mins. or until the wheat berries are tender. Drain. Cook half of carrots in a large pot of boiling water 2 mins. or until tender-crisp. Remove with a slotted spoon. Rinse with cold water and drain. Repeat procedure with remaining carrots. Combine carrots and wheat berries in a large bowl; add 1 tsp. salt, juice, cumin, paprika, pepper, and garlic. Stir in the raisins and oil, and toss well to combine. Cover and refrigerate 1 hour or until chilled. Sprinkle with the parsley and cilantro. Serves 8-10.
