PLACE wheat berries and 1/2 teaspoon salt in medium saucepan. Cover with about 4 cups hot water. Bring to a boil over high heat. Reduce heat to low. Cover and simmer 1 to 1 1/4 hours or until tender. Drain.
WHISK oil, lemon juice, dill weed, garlic, black pepper and remaining 1/2 teaspoon salt in large bowl. Combine 2 tablespoons oil mixture with shrimp and red pepper in medium bowl; stir to coat. Let stand 15 minutes. Reserve remaining oil mixture.
THREAD red pepper and shrimp onto four soaked wooden or metal skewers, beginning and ending with red pepper. Grill, turning once, until shrimp are pink and opaque in center, about 3 to 4 minutes per side.
ADD cooked wheat berries, cucumber, olives and green onion to reserved oil mixture. Mix well. Spoon onto serving plates. Place cooked kabobs over salad mixture. Sprinkle with feta cheese.
Three cups cooked orzo pasta or plain couscous may be used in place of wheat berries, if desired. Cook orzo or couscous according to package directions; then proceed as directed above in step 2.
Serving Size (1/4 of recipe), Calories 520 (Calories from Fat 240), Total Fat 28g (Saturated Fat 6g, Trans Fat 0g), Cholesterol 65mg, Sodium 1260mg, Total Carbohydrate 51g (Dietary Fiber 9g, Sugars 5g), Protein 18g; Percent Daily Value*: Vitamin A 35%, Vitamin C 100%, Calcium 20%, Iron 25%.
*Percent Daily Values are based on a 2,000 calorie diet.
Butter Flavor, Crisco Results
For those who love the taste of butter, but demand the performance of shortening.