Recipe: Wheat Berries, Edamame & Black Bean Toss

Servings: 5

• Nonstick cooking spray or
crockpot liner
• 4 cups water
• ½ cup dry wheat berries
• ½ tsp dried rosemary
• ½ (15oz) can no-salt-added black
beans, rinsed and drained
• 1 cup grape tomatoes, halved
• ½ cup finely chopped green onion
• 3 tbsp canola oil
• 2 tsp grated lemon zest
• ½ cup reduced-fat feta cheese,
crumbled
• 10oz shelled edamame

1. Coat a 3½ - 4 quart crockpot with cooking spray or use a
crockpot liner. Stir the water, wheat berries and rosemary
together. Cover and cook on high for 3 hrs, or on low for
6 hours or until softened and chewy.
2. Turn off heat. Stir in the edamame and black beans. Cover
and let stand 5 minutes to heat through.
3. Drain in a fine-mesh strainer, return to slow cooker and gently
stir in the remaining ingredients except cheese. Sprinkle
the cheese on top.

Nutrition information per serving: Calories 220, Total Fat 11g
(Saturated Fats 1.5g), Carbohydrates 22 grams, Protein 11 grams,
Fiber 7 grams, Sodium 185mg