Wheat Berry Salad

We've been incorporating more whole grains into our meals, and I'm always on the lookout for new ways to use wheat.  If you are looking for something healthy and delicious for your next potluck or barbecue, look no further.  This salad is amazing!  

Wheat Berry Salad (adapted from a recipe by Ellie Krieger at Food Network)

Ingredients

2 cups hard wheat berries (I used hard red wheat)

1 cup chopped pecans

5 ribs celery, finely chopped

1 cup tart dried cherries, chopped

1 bunch green onions, white and green parts thinly sliced (or substitute a handful of fresh chives, sliced)

1 cup finely chopped curly parsley (about 1/2 of a bunch)

6 tablespoons olive oil

4 tablespoons lemon juice (juice from 2 lemons)

Sea salt and freshly ground black pepper to taste

Directions

In a large pot combine the wheat berries and enough water to come 2 inches over the wheat berries. Bring to a boil, reduce heat, and simmer for 1 hour, or until tender. Drain and let cool. Toast the pecans in a medium dry skillet over medium-high heat until fragrant, 2 to 3 minutes, stirring occasionally. Watch nuts closely so they don’t burn.

In a large bowl, combine the wheat berries, pecans, celery, dried cherries, green onions, parsley, olive oil and lemon juice. Season, to taste, with salt and pepper.