1 ½ cups wheat berries*
¾ cup chopped pecans
2 stalks celery, finely chopped
¾ cup craisins
1 green onion, white & green parts, chopped
½ cup finely chopped parsley leaves
6 tablespoons olive oil
4 tablespoons lemon juice
3 tablespoons sugar
½ teaspoon salt
¼ teaspoon ground black pepper
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. Drain and let cool.
In a large bowl, combine the wheat berries, pecans, celery, craisins , scallions, parsley. In a separate bowl oil, sugar, lemon juice, and salt & pepper and toss into salad.
*Wheat berries are just whole wheat kernels with the husks removed. You can buy them in bulk sections of grocery stores if you just want to try a little before you buy a whole bag.
Tip: I cook wheat berries in the rice cooker. I put 1 cup raw wheat berries with 4 cups water and let it soak overnight in the rice cooker. Then the next morning I turn it on ‘white rice’ and let it cook away. We eat them with yogurt or as cereal with fresh milk and fruit – very very filling too.
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