Ingredients:
3/4 cup wheat berries, picked over for small stones
6 ounces medium shrimp, peeled and deveined ( about 12)
3 tablespoons fresh lime juice
1 1/2 tablespoons fish sauce
1 teaspoon packed dark brown sugar
1 medium seedless cucumber, peeled, halved and chopped
6 small radishes, thinly sliced
1/4 cup packed fresh basil leaves, chopped
2 tablespoons fresh mint leaves, chopped
Directions:
Place the wheat berries in a medium pot, cover with 3 inches of water, and bring to a simmer over medium-high heat, stirring once or twice. Cover, reduce heat to medium-low, and simmer until tender, about 50 minutes. Drain and cool to room temperature.
Meanwhile, rinse out the cooking pot, fill halfway with water, and bring to a boil over high heat. Add the shrimp, reduce the heat, and simmer until the shrimp are pink and firm, about 2 minutes. Drain in a colander set in the sink and refresh under cool water. Roughly chop the shrimp.
To make the dressing, whisk the lime juice, fish sauce and brown sugar together in a small bowl until the sugar dissolves.
Toss the wheat berries, shrimp, cucumber, radishes, basil and mint in a salad bowl. Pour the prepared dressing over the salad and toss to coat. If desired, cover and refrigerate for up to 3 days.
POINTS value per serving (1 1/4 cups): 3
Yields 4 servings.
Servings: 4
Time preparation: 20 min.
Time total: 50 min.