1 ½ cups Wheat Berry
3 Cups Water
2 cups Fresh Brussels sprouts
2 cups shredded carrots
1 cup Dried cherries (or cranberries)
1 cup pecans, toasted and roughly chopped.
¼ cup chopped fresh parsley
1/3 cup olive oil
½ cup lemon juice (fresh is best)
2 teaspoons lemon zest (optional)
2 tablespoons honey
2 teaspoon Dijon mustard
1 teaspoon salt
¼ teaspoon black pepper.
In a medium lidded pot, add Wheat berry and 3 cups water. Cover and bring to a boil. Reduce heat to low and simmer 30 to 40 minutes until tender. Drain and cool.
Shred Brussels sprouts with a food processor slicing blade or a coarse grater. Mix with Wheat Berry , carrots, cherries, pecans, lemon zest and parsley.
In a small bowl, whisk olive oil, lemon juice, honey, Dijon mustard, salt and pepper. Toss into salad. Refrigerate until ready to serve.