4 Serves
57 Mins
Rinse the wheat berries thoroughly and place them in a large pot with water. Bring to a boil, then reduce heat and simmer until tender, about 35 to 40 minutes.
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Vitamin K
9 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
4 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
36 µg / 400 µgCalcium
58 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
87 mg / 420 mgPhosphorus
227 mg / 1,250 mgPotassium
485 mg / 4,700 mgSodium
367 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
2 mg / 2.3 mgSelenium
8 µg / 55 µgFiber
10 g / 28 gSugar
5 g / 50 gSaturated Fat
2 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
42 gAlcohol
0 gWhile the wheat berries cook, wash the cucumber, onion, and tomato. Use a chefs knife and cutting board to chop the vegetables into uniform, bite-sized pieces.
In a small bowl, whisk together the olive oil, vinegar, salt, and black pepper to create the dressing.
Drain the cooked wheat berries and combine them with the chopped vegetables in a large mixing bowl.
Drizzle the prepared dressing over the salad and toss gently to ensure everything is evenly coated before serving.
59
g7
g30
g
