3 cups Hard reg spring wheat berries
4 oz Unsweetened coconut milk
One bunch of cilantro, leaves only and finely chopped
One large sweet onion, finely chopped
Small piece of ginger root, grate about 1 tablespoon
4 medium sized carrots, julienned and roughly chopped
1 1/2 tablespoons of vegetable bullion
In a pot add the wheat berries, 6 cups of water, and bullion. Add a little olive order to prevent the wheat berries from getting stuck together. Bring to a boil then reduce heat and simmer. After about an hour and a half strain the wheat berries. (You can also use a rice cooker)
In a sauce pan, add a little olive oil and chopped onion and sauté until soft. After onion begins to soften, add grated ginger, chopped carrot, chopped cilantro, and coconut milk. Add sea salt and pepper to taste. After ingredients are mixed, turn off the heat so the carrots still have a slight crunch to them.
Add the strained wheat berries into the sauce pan with mixture and mix well.
For a little extra zest, squeeze a wedge of lime before digging in!
Serve and enjoy!