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2 cups dry wheat berries, cooked until tender and drained
Plump the raisins in the pomegranate juice for 15 minutes. Drain, reserving the juice.
Heat the oil in large skillet over medium heat. Add the onion and sauté for 5 minutes or until translucent. Add the garlic and sauté for another minute.
Stir in the pecans, spices, and salt and pepper to taste. Add the wheat berries in batches stirring between additions. Add the raisins and enough of the reserved juice to keep the salad from being dry. Taste and adjust seasoning.
Transfer to a serving bowl and gently stir in the pomegranate seeds.
Posted by Shoshana Zucker
Nutritional Info Per Serving: N/A
1/2 cup raisins
1/3 cup pomegranate juice
1-1/2 tablespoon oil
1 red onion or three scallions, chopped
2 cloves garlic, minced
1 cup pecan meats, coarsely broken
1/2 teaspoon cumin, ground
1/2 teaspoon turmeric, ground
1/2 teaspoon chili powder
1 teaspoon salt
Freshly ground black pepper