• 1 cup wheat berries

  • 2 tbsp olive oil

  • 1 cup sliced and washed leeks

  • 1 cup sliced green and/or yellow zucchini

  • ½ cup diced red bell pepper

  • ½ cup fresh or frozen peas

  • 1 tbsp chopped fresh oregano

  • 1 tsp finely grated lemon zest

  • 2 tbsp lemon juice

  • salt & pepper


  • 1.

    Bring wheat berries to a boil in salted water and simmer for 1 hour. Alternately, wheat berries can be soaked in cold water overnight, then cooked for 30 to 40 minutes until tender. Drain and rinse to cool.

  • 2.

    In a sauté pan over medium heat, add oil and leeks and sauté until tender, about 5 minutes. Add zucchini and red pepper and sauté 5 minutes more. Remove from heat and stir in peas, oregano and lemon zest. Once vegetables and wheat berries are cooled, combine together. Stir in lemon juice and season to taste.

  • 3.

    Chill until ready to serve.

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