Ingredients:
1 cup wheat berries (I use hard red)
2 cups water
3-4 tablespoons olive oil
2-3 tablespoons balsamic vinegar
1 teaspoon lemon juice
large pinch of salt
1/3 cup dried cranberries, soaked for 6 hours in water, then drained
1/4 c chopped chives
1/4 c chopped parsley
freshly ground black pepper to taste, and a pinch of brown sugar optional
Place the wheat berries and water in a pot, bring to a good boil, then reduce heat to a simmer for about 40 minutes, until the berries are soft and chewy in texture, with no crunchiness left. (Note: the original recipe called for 3 cups of water, and that was way too much! I ended up having to drain the wheat berries like pasta.) Set aside.
To prepare the dressing, whisk together the olive oil, vinegar, and lemon juice, along with the salt. Add the cranberries and mix well, then fold the entire thing into the wheat berries. Mix in the chives and parsley, add pepper, and add more salt if desired. You can serve immediately for a warm salad, or chill in the fridge before serving. Either way, the results will be yummy!
