Cooking tomatoes makes their lycopene easier for the body to use and creates a tasty dressing for this salad to enjoy warm or cold.
- Portion size 6 servings
- Credits : Canadian Living Magazine: November 2006
Rinse wheat berries; place in bowl. Add enough water to cover by 2 inches (5 cm); let stand at room temperature for 12 hours. Drain.
Bring saucepan of salted water to boil; stir in wheat berries. Reduce heat to medium-low; cover and simmer, stirring occasionally, for 30 minutes.
Stir in barley; cook, covered, until tender, about 20 minutes. Drain well; transfer to large bowl.
Meanwhile, cut tomatoes in half. In skillet, heat oil over medium heat; fry tomatoes, vinegar, garlic, thyme, salt and pepper until warm and softened, about 5 minutes. Pour over wheat berry mixture, tossing well. Stir in cheese and green onions.
Nutritional facts Per serving: about
- Sodium 345 mg
- Protein 9 g
- Calories 363.0
- Total fat 14 g
- Cholesterol 9 mg
- Saturated fat 4 g
- Total carbohydrate 53 g
- Iron 21.0
- Folate 15.0
- Calcium 5.0
- Vitamin A 10.0
- Vitamin C 12.0