INGREDIENTS

INSTRUCTIONS

Put wheat berries and 2 cups water in a saucepan, bring to a boil,
reduce heat, cover and simmer 45 min to 1 hour, until berries are
tender, but still chewy (not mushy).  Sort lentils, removing any
deformed ones and any stones that may be  mixed in. Rinse a couple of
times, then put them in saucepan with 1  cup of water, bring to a boil,
reduce heat, cover and simmer about 30  minutes, again, so they are
done but not mushy.  When both lentils and wheatberries are done, drain
any excess water,  put into large bowl and chill while you cut up
vegetables.  Vegetables can vary according to what you have on hand.  I
used:  yellow summer squash green pepper sweet onion peas (I used
frozen  peas, straight from the bag--they helped chill the lentils and
wheatberries while thawing) mushrooms parsley (1-2 Tbsp chopped  fresh)
basil (1 Tbsp chopped fresh)  For a dressing I used some 7-Seas fatfree
red wine vinegar  dressing--just enough to coat everything, but not so
much that it was  swimming in dressing.  The bits of red pepper in the
dressing also  added a little more color to the salad. (I would have
added some  chopped tomato, but we were out.) Toss everything together
well and  chill (if you have time; I only chilled it about 15 minutes
last  night--but the veggies were all cold when I added them--and the
frozen peas helped out, too). I served this with a crusty sourdough
bread.  It made 3 servings. (Two for us last night, with enough left
for my lunch today.)  From: herl jennifer l <jenherl@ux1.cso.uiuc.edu>.
Fatfree Digest  [Volume 9 Issue 39] Posted July 30, 1994. Formatted by
Sue Smith,  S.Smith34, TXFT40A@Prodigy.com using MMCONV  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip

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