Carrot-Wheat Berry Salad With Cumin And Raisins

• 1/2 cup uncooked wheat berries (hard winter wheat)
• 1 1/2 teaspoons salt, divided
• 2 pounds carrots, chopped
• 1/2 cup fresh lemon juice
• 2 teaspoons ground cumin
• 2 teaspoons paprika
• 1/4 teaspoon ground red pepper
• 2 garlic cloves, minced
• 1/3 cup golden raisins
• 2 tablespoons extravirgin olive oil
• 3 tablespoons chopped fresh parsley
• 2 tablespoons chopped fresh cilantro

1. Place wheat berries and 1/2 teaspoon salt in a medium saucepan; cover with water to 2 inches above wheat berries. Bring to a boil. Reduce heat; cook, uncovered, 50 minutes or until the wheat berries are tender. Drain.
2. Cook half of carrots in a large pot of boiling water 2 minutes or until crisp-tender. 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 teaspoon 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.

uncooked wheat berries, salt, carrots, lemon juice, ground cumin, paprika, ground red pepper, garlic, golden raisins, extravirgin olive oil, parsley, fresh cilantro

Taken from www.myrecipes.com/recipe/carrot-wheat-berry-salad-with-cumin-raisins (may not work)