Springtime Wheat Berry Salad Annie Laurie writes, “This simple vegetarian side dish is both versatile and filling, making it an ideal dish to pass.” 1 Cup hard red wheat berries (regular wheat berries or even farro work well if you can’t find red wheat berries) 2 1/2 Cups vegetable broth (or 2 1/2 Cups water mixed with 1 1/2 tsp. VEGETABLE SOUP BASE) 1 tsp. salt 1 tsp. TURMERIC 1/4 tsp. CRUSHED RED PEPPER FLAKES, optional 1 onion, diced 4-5 Cups washed and finely chopped hearty greens (kale or spinach) 1 bunch asparagus, cut into 1/2-inch chunks (can be replaced with other seasonal vegetables—tomatoes in summer and zucchini in fall are great) 4 TB. lemon juice (juice of 1 lemon) 2 TB. olive oil 1 TB. white balsamic vinegar 1 1/2 tsp. ROASTED GARLIC 1 tsp. TURKISH OREGANO 1 tsp. GREEK SEASONING

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