Wheat Berry Salad
2.5 cups wheat berries
1/3 cup minced parsley
1 tablespoon lemon juice
7-9 garlic cloves
1/4 cup extra virgin olive oil
1/3 cup chopped walnuts
Kosher salt and fresh ground pepper (to taste)
This dish is great for a light dinner or lunch.
Preheat the oven at 400 degrees. Boil the wheat berries for 10 to 20 minutes, or until tender. (Sometimes soaking the wheat berries overnight helps cut down on the boiling time.) Drain the wheat berries and set them aside.
Mold a piece of aluminum foil into a little pouch and place the garlic cloves into the foil pouch. Pour about half of the olive oil over the cloves and then seal up the foil pouch by pinching the edges of the pouch together, making sure that the cloves and oil are sealed inside and the oil does not leak out.
Put the foil pouch into the oven for approximately 20 minutes, or until cloves are very soft and fragrant. Put the wheat berries into a large bowl. Pour the oil from the pouch onto the wheat berries. Remove the cloves from the pouch and mince them.
Mix the remaining ingredients (parsley, lemon juice, remaining olive oil, and chopped walnuts) into the wheat berries. Add salt and pepper to taste. Garnish with sprigs of parsley and wedges of lemon if you have them.