Wheat Berry Salad

This has become a favorite for almost any occasion. Not gluten free :)

Recipe serves 6

Ingredients:
   1 1/2 - 2 cups wheat berries
   3/4 cups walnuts or pecans, chopped
   2 stalks celery, finely chopped
   1/2 cups dried cranberries or cherries, chopped
   1 scallion, chopped (white and green parts)
   1/2 cup parsley, finely chopped
   3 Tbs olive oil
   2 Tbs lemon juice + zest
   salt & pepper
   crumbled feta cheese
optional:
   arugula
   yellow bell pepper
   raisins, golden raisins

Directions:

In a large pot, combine the wheat berries and enough water to cover by 2 inches.
Bring to a boil and cook uncovered for 1 hour or until tender.
Drain and let cool.
Toast the nuts in a dry skillet over medium-high heat until fragrant, 2 to 3 minutes.

In a large bowl, combine all ingredients. Season to taste with salt and pepper.

This is good cold or room temperature. Probably keeps well, but we always eat it within 24 hours no matter how much we make.