I found the original recipe for this in a magazine, but as usual, I altered it. :-) It turned out quite well and was a refreshing change for the carbohydrate part of the meal. Plus, it felt like we were eating something really healthy that was delicious too! It is a good hearty dish, and leftovers keep pretty well. I added some smoked white cheese to it later for a light supper and that was good also. It would probably be quite good in a packed lunch. Enjoy!
1 1/2 C. wheat berries
2 celery ribs, finely chopped
1/2 C. chopped pecans or walnuts, toasted
1/3 C. dried cranberries (or cherries)
1 Tbs. dried parsley
1 green onion, tops only, chopped
3 Tbs. olive oil
Juice of one lemon (about 2 Tbs.)
Salt and pepper to taste
1/8 to 1/4 tsp. allspice
In a large sauce pan, cover wheat berries with water so that they are covered by about 2 inches. Bring to a boil. Reduce the heat and simmer, covered, for 1 hour or until the berries are tender enough to chew easily. Drain and allow to cool completely. (Hint: You can boil and drain them a day ahead and refrigerate them overnight. This makes a nice cold salad.)
In a large bowl, combine all ingredients until well mixed.
Makes 6 servings.