Wheat berries are also the perfect grain to use in pilafs and soups.
3 cups water
1 cup uncooked wheat berries
1/2 cup minced shallots
1/4 cup cranberry juice
2 tablespoons vegetable oil
3 tablespoons raspberry vinegar
1 tablespoon balsamic vinegar
2 teaspoons Dijon mustard
1/2 teaspoon salt
1/2 cup coarsely chopped dried cherries
1/3 cup chopped spring onions
1/3 cup almonds, toasted, coarsely chopped
1/4 cup dried currants
1/4 teaspoon freshly ground black pepper
1/2 cup chevre, crumbled
1. In a medium saucepan, combine the water and wheat berries and bring to a boil. Cover, reduce heat, and simmer 1 hour. Drain and rinse with cold water.
2. Combine shallots, cranberry juice, vegetable oil, vinegars, mustard and salt in a large bowl. Let stand 30 minutes.
3. Add the wheat berries, dried cherries and remaining ingredients except for the chevre to the vinaigrette, and toss to combine. Chill for 4 hours or overnight.
4. Sprinkle with the crumbled chevre, toss and serve.
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