I used coconut oil instead of olive oil for the flavor, added garlic salt and shredded carrots for color and flavor. Turned out pretty good!
This was a great recipe. I cooked the wheat berries a day ahead and refrigerated them until the day of my party. I also added dried mango. Yummy!
I added more curry for personal tastes and used flax oil instead of olive oil for the omega benefits. Tasted great.
Hearty and filling; l used it to accompany a butternut squash soup. I added shredded carrot and finely minced vidalia onion to give it a veggie boost.
I used Red Fife wheat berry's. I left out the raisins and added more spice, kale and red, orange and yellow tiny tim tomatoes. Loved it and will be making it again. Taking it to my staff party.
I liked this. On the spicy side. I only used about 1/2 the raisins and sunflower seeds, to keep it on the lighter side. Will make again!
Really great, added chopped yams to the leftovers and that was good.
This is really good as a warm side dish or warm lunch salad. I used only 1 cup of wheat berries, added grated carrot, and used peanuts and dried peaches instead of sunflower seeds and raisins. I...