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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