Carrot Raisin Spelt Berry Salad

1 C uncooked spelt berries

1 ½ teaspoons salt, divided

2 carrots, chopped

1/4 C fresh lemon juice

2 teaspoons ground cumin

2 garlic cloves, minced

1/2 onion, chopped

⅓ cup golden raisins

2 tablespoons extravirgin olive oil

3 tablespoons chopped fresh parsley

2 tablespoons chopped fresh cilantro

1.Place spelt berries and 1/2 teaspoon salt in a medium saucepan; cover with water to 2 inches above wheat berries. Bring to a boil. Reduce heat; cook, uncovered, 50 minutes or until the spelt berries are tender. Drain.

2. Cook carrots, onions, and garlic

3. Combine carrots, onions, garlic and spelt berries in a large bowl; add 1 teaspoon salt, juice, cumin Stir in the raisins and oil, and toss well to combine. Cover and refrigerate 1 hour or until chilled. Sprinkle with the parsley and cilantro.