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Ingredients: Makes 18 Servings
2 cup wheat berries, dry1/2 cup red onion, diced1-1/2 tsp garlic, minced1/4 cup scallions, diced2 cup corn kernels1 cup tomatoes, diced1/3 cup balsamic vinegar1/4 cup canola or olive oil
CHEF NOTE: use fresh corn when in season. Or leftover corn cobs can be used to make a corn broth.
Serving size:1/2 cup
Nutritional Information: 120 calories, 3 g fat, 0 g saturated fat, 5 mg sodium, 20 g carbohydrates, 3.5 g fiber, 2 g sugar, 3.5 g protein
Recipe Source:Recipe provided by FLIK Hospitality Group
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