Wheat Berry Salad

I made this salad for Bruce and Tova and it was a big hit! The right mixture of texture, taste, and color.

Ingredients

• 1 1/2 cups hard wheat berries
• 3/4 cup chopped walnuts
• 2 stalks celery, finely chopped
• 1/2 cup tart dried cherries or dried crangerries
  
• 1 scallion, white and green parts, chopped
• 3 tablespoons olive oil
• 1-2 tablespoons balsamic vinegar
  
• 2 tablespoons lemon juice
• Salt and freshly ground black pepper

Directions

In a large pot combine the wheat berries and enough water to come 2 inches over the wheat berries. Bring to a boil and cook uncovered for 1 hour, or until tender. OR, cook wheat berries in rice cooker with this proportion: 1 cup berries to 2.25 cups water. I added a few garlic cloves, a chopped onion, and a bay leaf to the water. Use as is, or drain if there is excess fluid.

Toast the walnuts in a medium dry skillet over medium-high heat until fragrant, 2 to 3 minutes.

In a large bowl, combine the wheat berries, walnuts, celery, dried cherries, scallions, parsley, olive oil, balsamic vinegarl and lemon juice. Season, to taste, with salt and pepper.