Springtime Wheatberry Salad
1 cup wheatberries--soaked at least 2 hours to overnight
1 cup vegetable broth
2 cups water
6 carrots cut into ribbons with peeler
1 6 oz jar artichoke hearts--drained
1 lb. asparagus--grilled and cut into 1-2 inch pieces
1 cup edamame--shelled
2 crowns broccoli--sliced/shaved
2 tablespoons capers
3 tablespoons olive oil (+ oil for sauteeing asparagus)
1 tablespoon balsamic vinegar
1 1/2 teaspoons dijon mustard
juice from one orange
*Add water, broth, and drained and rinsed wheat berries to large pot with 1 tablespoon olive oil and large pinch of salt. Stir. Heat on high. Bring to boil. Drop down to medium low. Simmer until tender (approximately 30-60 minutes depending on how long you soaked them).
*Prep veggies. Whisk olive oil, balsamic, dijon, salt, pepper, and orange juice. Mix veggies, dressing, and drained warm wheat berries. Let sit at least 1 hour to allow flavors to marry. Serve room temperature. YUM!