Sara's wheatberry and feta cheese salad
Cook rice and wheatberries. While still hot, drain artichoke marinade into rice and wheatberries. Chop artichoke hearts and add with vinegar, oil, mustard and dried oregano. Stir in and let cool.
Add tomatoes, cucumbers, onions, cheese, mint and parsley (and olives if using).
Salt and pepper to taste.
Very fresh with great texture. Add cooked beans for an even more complete protein in this vegetarian dish.
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|Serving Size: 1 Serving (176g)|
|Recipe Makes: 8|
|Calories from Fat: 75 (39%)|
|Amt Per Serving||% DV|
|Total Fat 8.3g||11 %|
|Saturated Fat 4.6g||23 %|
|Monounsaturated Fat 2.6g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 24.9mg||8 %|
|Sodium 413.9mg||14 %|
|Potassium 343.9mg||9 %|
|Total Carbohydrate 23.4g||7 %|
|Dietary Fiber 3.3g||13 %|
|Sugars, other 20.2g|
|Protein 7.2g||10 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 194
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