1 cup soft wheat berries
6 cups water or vegetable or chicken broth
1 bay leaf
Kosher salt
1/2 cup chopped artichoke hearts
1/2 cup quartered cherry tomatoes
1/4 cup roasted red bell pepper
2 tbsp capers, drained and chopped
3 tbsp sliced scallions (white and green parts)
1/4 cup sliced almonds, toasted
2 tbsp fresh basil or cilantro, chopped
2 tbsp fresh lime juice
1 tbsp white wine vinegar
1/4 cup olive oil
1/2 - 1 tsp finely minced garlic
Freshly ground black pepper
Young greens, such as arugula, red mustard, cress, or a spring mix
1. In a heavy saucepan with a lid, combine the wheat berries, water or broth, bay leaf, and 1/2 tsp salt. Bring to a boil and then simmer, partially covered, until the wheat berries are pleasantly chewy, 50 - 90 minutes. Take the pan off the heat, discard the bay leaf, and let the berries cool in the liquid. When cool, drain off remaining liquid and put the wheat berries in a large bowl. Add artichoke hearts, tomoatoes, roasted pepper, capers, scallion, almonds, and basil or cilantro.
2. In a small bowl, whisk the lime juice, vinegar, olive oil, garlic and salt and black pepper to taste; toss with the salad. Arrange the greens on chilled plates and top with the salad.
Make sure to get the soft wheat berries and they are cooked sufficiently.