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Bell Pepper, Parsley - Wheat Berry Salad With Apricots & Green Onions

1 cup wheat berries

3 ripe, but firm, apricots, diced

1 red bell pepper, diced

1/2 cup chopped pecans, toasted

1/4 cup dried currants, 5 minutes in cup boiling water


1 bunch green onions (about 5), finely chopped

1/4 cup fresh parsley, minced

1/3 cup canola oil

2 tbsp white wine vinegar

1 tsp salt

1/2 tsp pepper

1/4 tsp cayenne pepper

1 tbsp honey

Bring to a boil a large pot of salted, boiling water (water should taste as salty as the ocean). Add wheat berries, return to a boil, then reduce to a simmer and cook for 45 minutes to 1 hour. Wheat berries should be tender but still chewy. Drain water and spread wheat berries out on a baking sheet to cool quickly. Meanwhile, prepare vinaigrette by whisking together all ingredients. Set aside. When wheat berries have cooled to room temperature, toss with remaining salad ingredients and vinaigrette. Serve cold or at room temperature.

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