Wheat Berry Confetti Salad with Artichoke

Hearts, Roasted Red Pepper, Green Pepper,

Purple Cabbage, ellow Sweet Corn, !ill and
"int Recipe
serves about 4
1 cup hard wheat berries1-2 dried bay leaves10 cups water4 tablespoons
olive oil1-2 cloves garlic, fnely minced2 tablespoons white wine vinegar1
teaspoon brown sugarsalt and pepper1 large artichoke heart (bottled or
froen!, chopped1"2 cup chopped roasted red peppers1"2 cup chopped green
peppers1"4 cup shredded purple cabbage1"4 cup canned sweet corn, drained
1"2 tablespoon chopped fresh mint1"2 tablespoon chopped fresh dill
#lace the wheat berries, bay leaf, and water in a large pot$ %alt the water
generously$ &ring to a boil$ 'hen reduce heat to medium$ #lace a lid on the
pot and crack the lid open to let steam escape$ (et the wheat berries boil for
about 1 1"2 hours or till done$ )fter an hour of cooking, start checking the
wheat berries for doneness$ *emove from heat when wheat berries are done
to your liking$ +rain and set aside$
,n the same pot, heat olive oil$ )dd the minced garlic and let it sile for
about 20 seconds$ 'urn o- heat and let the oil cool a little$ 'hen stir in white
wine vinegar, brown sugar, salt and pepper$ )dd cooked wheat berries to pot
and mi. well$ 'hen add all other ingredients and mi. well$ %erve at room
temperature$ 'his salad will taste better if left in the fridge overnight$