This is awesome as a stand-alone salad for a quick meal on the go, or the perfect companion to a protein for a heartier meal.
1 1/2cupswheat berriesI prefer Bob’s Red Mill
1cupfinely diced red onion
2stalks celeryfinely chopped
1/2cuptart dried cherrieschopped
2scallionswhite and green parts, chopped
1/2cupfinely chopped parsley leaves
salt and black pepper
In a large pot place the wheat berries and water to cover plus 2 inches over the top of the wheat berries. Bring to a simmer and cook uncovered for 1 hour, or until tender. Drain and let cool.
In a medium skillet heat 2 tablespoons of olive oil and sauté red onions until translucent. Remove from heat and add remain 2 tablespoons of olive oil and 2 tablespoons of lemon juice.
Toast the walnuts in a dry skillet over medium-high heat until fragrant, 2 to 3 minutes.
In a large bowl, combine the wheat berries, red onions, walnuts, celery, dried cherries, scallions and parsley. Season to taste with salt and pepper. Allow salad to sit for 30 minutes to overnight to absorb the flavors and serve room temperature.