Summer Wheatberry Salad

Total Time: 1 hr 50 mins Preparation Time: 20 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 6
• 1 cup soft wheatberries (any health food or natural food store will have them)
• 6 cups water (or vegetable stock)
• 1/2 teaspoon kosher salt
• 1 bay leaf
• 1/2 cup chopped artichoke heart
• 1/2 cup quartered cherry tomatoes
• 1/4 cup diced roasted red pepper
• 2 tablespoons capers, rinsed and chopped
• 3 tablespoons sliced scallions
• 1/4 cup toasted sliced almonds
• 2 tablespoons chopped fresh basil or 2 tablespoons cilantro
• 1 teaspoon finely minced garlic
• 2 tablespoons fresh lime juice (don't use bottled)
• 1 tablespoon wine vinegar
• 1/4 cup extra virgin olive oil
• salt and pepper
• 4 ounces mixed fresh greens

Recipe

• 1 in a saucepan with a well-fitted lid, put the the wheatberries, water, salt and bayleaf.
• 2 bring to a boil and then simmer, partially covered until the wheateberries are pleasantly chewy, which may take an hour to an hour and a half.
• 3 remove the pan from the heat, discard the bayleaf, let the berries cool in the liquid.
• 4 when cool, drain and put the wheatberries in a large bowl.
• 5 add the remaining salad ingredients.
• 6 make the vinaigrette by whisking all the ingredients together.
• 7 toss with the salad.
• 8 let sit for about 30 minutes at room temperature.
• 9 to serve, arrange a handful of greens on each plate and top with a generous portion of the salad.