- Portion size 4 servings
In pot of boiling salted water, cook wheat berries, covered, for 1 hour or until very tender. Drain; chill under cold water. Drain and set aside.
Meanwhile, in nonstick skillet, heat vegetable oil over medium-high heat; cook garlic and mushrooms until liquid is evaporated, about 5 minutes. Let cool. In large bowl, whisk together vinegar, soy sauce, ginger, sesame oil, salt and pepper. Add wheat berries, mushroom mixture, carrots, red pepper and parsley; toss.