Wheatberry Salad

1 1/2 C wheatberries
3/4 C chopped walnuts
2 stalks celery, finely chopped
1/2 C dried cherries, chopped
1 scallion, chopped
1/2 C finely chopped parsley
3 T olive oil
2 T lemon juice
salt and pepper

• In a large pot, combine the wheatberries and enough water to reach 2" over the wheatberries.
• Bring to a boil and cook uncovered for 1 hour, or until tender. 
• Drain and cool.
• Toast the walnuts in a medium-dry skillet over medium-high heat until fragrant, 2 - 3 minutes
• In a large bowl, combine the wheatberries, walnuts, celery, dried cherries, scallion, parsley, olive oil, and lemon
• Season, to taste, with salt and pepper.