• 1 cup dry wheat berries (about 7 ounces)
• 1 1/4 cups carrots, peeled and diced
• 1 1/4 cups red bell pepper, seeded and diced (about 2 small peppers)
• 1 cup celery, diced
• 1/2 cup green onions, sliced
• 1/4 cup fresh parsley, minced
• 1/2 cup unseasoned rice vinegar
• 2 tablespoons water
• 1 1/2 teaspoons vegetable oil
• 1/2 teaspoon garlic powder
• 1/4 teaspoon salt

1. Place dry wheat berries in a large saucepan and add water to cover by 3 inches. Bring to a rolling boil, then reduce heat to a simmer. Cover and continue to simmer for 1 hour, or until the wheat berries are tender but still chewy.

2. Drain the cooked wheat berries and rinse with cold water. Place in a large mixing bowl.

3. Add the carrots, celery, bell pepper, onions and parsley to the wheat berries in the mixing bowl.

4. In a separate bowl, stir together the rice vinegar, water, vegetable oil, garlic powder and salt. Pour dressing over the salad and mix until salad is well coated.

Refrigerate leftovers within 2 hours.