We had this with Sunday dinner a few weeks ago. Carrie took the pictures (she'll have to add them) but I did the cooking :D I couldn't find Thai chili garlic paste but I had Thai chili garlic sauce in the fridge and that worked great.
1 cup uncooked wheat berries
2 1/2 cups chicken broth
1/2 cup chopped celery
1 cucumber, seeded and chopped
1/2 cup shredded carrot
4 green onions, sliced
2 Tablespoons sesame seed, toasted
Dressing:
2 Tablespoons sugar
2 Tablespoons rice vinegar
1 Tablespoon vegetable oil
1 1/2 teaspoons sesame oil
1 teaspoon Thai chili garlic paste (or sauce)
1/2 teaspoon soy sauce
In 2-quart saucepan, heat wheat berries and chicken broth to boiling over high heat; stir. Reduce heat to low; cover and simmer about 1 hour or until wheat is tender/ drain and cool to room temperature, about 20 minutes.
Meanwhile, in a small jar or bowl with tight-fitting lid, mix the dressing ingredients. Cover; shake well.
In medium bowl, mix remaining salad ingredients. Pour dressing over salad; toss to coat. If making ahead, add the toasted sesame seed just before serving.
High altitude: Cover and simmer wheat berries about 1 hour and 10 minutes or until wheat is tender.
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