Ingredients
1
cup uncooked wheat berries
2 1/2
cups chicken broth
1/2
cup chopped celery
1/2
cup chopped seeded cucumber
1/2
cup shredded carrot
4
medium green onions, sliced (1/4 cup)
2
tablespoons sesame seed, toasted
2
tablespoons sugar
2
tablespoons rice vinegar
1
tablespoon vegetable oil
1 1/2
teaspoons sesame oil
1
teaspoon Thai chili garlic paste
1/2
teaspoon reduced-sodium soy sauce
Preparation
In 2-quart saucepan, heat wheat berries and chicken broth to boiling over high heat; stir. Reduce heat to low; cover and simmer about 1 hour or until wheat is tender. Drain and cool to room temperature, about 20 minutes.
Meanwhile, in small jar with tight-fitting lid, mix dressing ingredients. Cover; shake well.
In medium bowl, mix remaining salad ingredients. Pour dressing over salad; toss to coat. If making ahead, add toasted sesame seed just before serving.
