adapted from Relishmag.com
2 cups wheat berries
6 cups water
1 cup diced celery
1 pound roughly chopped smoked turkey or roasted chicken
1 tart apple, sliced
1 cup dried cranberries or cherries
1 cup chopped pecans or walnuts
3 tablespoons walnut or grapeseed oil
2 tablespoons cider vinegar
2 teaspoons Worcestershire sauce
1 teaspoon Dijon mustard
1 tablespoon chopped fresh sage or 1 teaspoon dried
2 teaspoons fresh thyme leaves or 1/2 teaspoon dried
1 teaspoon salt
1/2 teaspoon black pepper
Place wheat berries and water in a pot and bring to a boil. Reduce heat to low and simmer until tender, about 1 hour. Drain in a colander and cool. Place wheat berries in a large bowl and stir in remaining ingredients. Mix well and serve cold or at room temperature on a bed of lettuce.
Soak wheatberries overnight to shorten the cooking time.
Wheatberries are whole, compressed wheat kernels. They’re nutty and healthy and work well in main-course salads like this one or added to other grains and served as pilaf or even a breakfast hot or cold cereal. Soft wheat berries cook up plump and chewy but both soft and hard wheat berries work.