Updated Oct 21, 2016Chatelaine
- STIR wheat berries with onion and broth in slow cooker insert. Cover and cook until wheat berries are tender and have absorbed all the broth, 3 to 3 1/2 hours on high or 6 hours on low. Scrape wheat berry mixture into a large bowl. Let stand until cool.
- STIR cucumbers, parsley and apples into cooled wheat berry mixture. Whisk lemon juice with oil, honey and allspice in a small bowl. Pour over salad. Toss to coat. Sprinkle with feta and almonds.
NutritionCalories 286, Protein 8 g, Carbohydrates 33 g, Fat 16 g, Fibre 5 g, Sodium 328 mg. Good source of Vitamin A
Try slow cooker baked beans