Wheat Berry Pilaf

INGREDIENTS:

• Wheat Berries
• Low Sodium Chicken Stock or Vegetable Stock
• Navy Beans
• Celery
• Bell Peppers
• Carrots
• Salt & Pepper
• Balsamic Vinegar

DIRECTIONS:
Soak Navy Beans over night or for 8 hours.  Cook Navy Beans in crockpot on low for 6 hours or until tender.  Cook wheat berries according to packaging with the low sodium chicken stock instead of water.  If you don't already have "good" balsamic vinegar, buy a medium grade balsamic vinegar (ie, Progresso Balsamic Vinegar).  Boil down the medium grade balsamic vinegar until it coats a metal spoon.  Dice up the vegetables.  Mix the wheat berries, beans, and diced veggies into a bowl.  Salt and pepper the pilaf.  Serve with balsamic vinegar on top

TIPS:
I choose bagged beans to control the salt content.  Make in bulk and freeze in separate tupperware for lunches.

Experiment:
*  Feel free to add an any other diced vegetables that you don't mind eating raw.
*  Try different types of beans.
*  Add low sodium fajita seasoning to lean ground turkey if you would like meat.