| 1 | Put wheat berries and 2 cups water in a saucepan, bring to a boil, reduce heat, cover and simmer 45 min to 1 hour, until berries are tender, but still chewy (not mushy). |
| 2 | Sort lentils, removing any deformed ones and any stones that may be mixed in. rinse a couple of times, then put them in saucepan with 1 cup of water, bring to a boil, reduce heat, cover and simmer about 30 minutes, again, so they are done but not mushy. |
| 3 | When both lentils and wheatberries are done, drain any excess water, put into large bowl and chill while you cut up vegetables. |
| 4 | Vegetables can vary according to what you have on hand. |
| 5 | I used: yellow summer squash green pepper sweet onion peas (i used frozen peas, straight from the bag--they helped chill the lentils and wheatberries while thawing) mushrooms parsley (1-2 tbsp chopped fresh) basil (1 tbsp chopped fresh) for a dressing i used some 7-seas fatfree red wine vinegar dressing--just enough to coat everything, but not so much that it was swimming in dressing. |
| 6 | The bits of red pepper in the dressing also added a little more color to the salad. |
| 7 | (i would have added some chopped tomato, but we were out). |
| 8 | Toss everything together well and chill (if you have time; i only chilled it about 15 minutes last night--but the veggies were all cold when i added them--and the frozen peas helped out, too). |
| 9 | I served this with a crusty sourdough bread. |
| 10 | It made 3 servings. |
| 11 | (two for us last night, with enough left for my lunch today). |
