MAKES: 8 SERVINGS
SERVING SIZE: 1 WRAP
MAKES: 8 WRAPS
PREP: 25 MINS
SLOW COOK: 6 HRS TO 8 HRS (LOW) OR 3 TO 4 HOURS (HIGH)
CHILL: 1 HR TO 24 HRS
1 cup wheat berries
1/2 cup thinly sliced red onion
1 teaspoon curry powder
6 cups water
2 tablespoons lemon juice
2 tablespoons olive oil
1/4 teaspoon freshly ground black pepper
1 cup red sweet pepper strips (1 medium)
1/2 cup snipped fresh mint and/or basil leaves
2 cups fresh spinach or mesclun
1/2 cup roasted garlic or roasted red pepper hummus, stirred
8 light sundried tomato flavored oval wraps
- In a 3 1/2- or 4-quart slow cooker combine wheat berries, red onion, and curry powder. Pour the water over mixture in cooker. Cover and cook on low-heat setting for 6 to 8 hours or on high-heat setting for 3 to 4 hours.
- Drain and rinse wheat berry mixture; cool. Reserve half of the mixture for another use.
- In a large bowl combine lemon juice, oil, and black pepper. Stir in the remaining wheat berry mixture, sweet pepper, and mint and/or basil. Cover and chill for 1 to 24 hours.
- To serve, toss together spinach and wheat berry mixture. Spread 1 tablespoon of the hummus on each wrap; top with wheat berry mixture. Roll up wraps.
From the Test Kitchen
Wheat berries seem to take forever to cook on the stovetop when you have to keep an eye on them. Instead, put them in the slow cooker and forget about them a while.
Nutrition Facts (Wheat Berry Salad Wraps)
Per serving: 208 kcal , 9 g fat (1 g sat. fat , 0 g polyunsaturated fat , 2 g monounsaturated fat ), 0 mg chol. , 391 mg sodium , 29 g carb. , 12 g fiber , 2 g sugar , 12 g pro.