Wheat Berry Salad

Wheat Berry Salad

1 cup uncooked wheat berries
2 1/2 cups water
1 1/2 cups broccoli flowerets
1/2 cup chopped green onions (with tops)
1/2 cup diced carrot (about 1 medium)
1 can garbanzo beans — (15 ounces) drained

1/4 cup balsamic or cider vinegar
2 tablespoons olive or vegetable oil
1 tablespoon chopped fresh or
1 teaspoon dried basil
1/4 teaspoon paprika
1/8 teaspoon salt
1 clove garlic — crushed

Heat wheat berries and water to boiling in 2-quart saucepan, stirring once or twice; reduce heat. Cover and simmer 50 to 60 minutes or until wheat berries are tender but still firm; drain. Toss wheat berries and remaining ingredients. Cover and refrigerate at least 1 hour. Dressing: Shake all ingredients in tightly covered container. Serves 4.

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