INGREDIENTS
8 oz
Carrots, small
1/4 cup
Italian parsley or cilantro, fresh leaves
1/2 cup
Raisins
1 tsp
Thyme, fresh leaves
1/2
Yellow onion, medium
1
Chipotle en adobo
2 tsp
Honey
2 cups
Wheat berries, soft
1
Kosher salt
3 tbsp
Olive oil
1 tbsp
Red wine vinegar
1 cup
Walnut, toasted halves
3
Scallions light green and green parts thinly sliced