Kathy Casey  - Chef Owner
Dish D'Lish
Kathy Casey Food Studios
For Kathy Casey Dish D'Lish Products and more recipes visit www.kathycasey.com

Colorful Wheat Berry, Edamame and Matsutaki Mushroom Salad

Makes about 5 cups

3/4 cup whole wheat berries
2 quarts water
1 tablespoon each salad oil and sesame oil
1 cup thinly sliced matsutaki mushrooms*
1 cup frozen, shelled edamame beans, defrosted
1 medium red bell pepper, julienned
3 green onions, thinly sliced
2 to 3 tablespoons coarsely chopped parsley
1 medium carrot, thinly bias cut
1 cup thinly sliced napa cabbage

Dressing
2 tablespoons soy sauce
1 tablespoon sesame oil
2 tablespoons vegetable oil
2 tablespoons unseasoned rice vinegar
1/2 tablespoon honey
1/2 to 1 teaspoon Asian chili paste, such as sambal oelek
1 1/2 teaspoons finely minced fresh ginger
1 1/2 teaspoons finely minced fresh garlic

To cook the wheat berries: In a large pot, bring the wheat berries and water to a boil then reduce to a slow simmer. Simmer until wheat berries are very tender, about 45 minutes to 1 hour. Add more water if needed. Drain wheat berries and cool.

To cook the mushrooms: Heat the oils in a large saut⁄ pan over medium high heat and then add the mushrooms. Saut⁄ until soft and cooked though. Cool

To make the seasoning: Meanwhile, mix the dressing.

When the wheat berries and mushrooms are cool, combine with remaining salad ingredients in a large bowl. Drizzle with the dressing and mix well. The salad can be served right away, or refrigerated for up to 4 hours. Bring to room temperature for about 30 minutes before serving.

Chef's Note:
* if out of season you can substitute shitake mushrooms

©2007 by Kathy Casey Food Studios¨