Wheat Berry Salad with Dates and Red Onions

Check it, I'm calling the wheat berry the next big grain. Your mom's hip to quinoa, and the stock boy at the grocery store can finally pronounce quinoa. It's time for something new. Quinoa, I'm not done with you (you pack so much protein and cook up in a jiff), but I need another grain to keep me occupied.

Wheat berries are the entire wheat kernel (except for the hull), comprising the bran, germ, and endosperm, so pack a bit of nutrition and fiber, but what I love about wheat berries is how nutty and chewy these little nugs are. Your mouth gets a workout with wheat berries!
I haven't been able to stop thinking about the chewy, hearty wheat berries in the salad I had a few months ago in D.C.. Unfortunately, unless you're eating at some crunchy, healthy salad bar, you probably aren't going to run into wheat berries out on the town, so have to take craving matters into your own hands.

I had to roll my eyes at my self for having never cooked wheat berries before, but it's easy. Go to your nearest health food store or regular grocery store that has a good bulk bin section and locate wheat berries — sometimes hiding under the pseudonym "hard winter red or white wheat." Then just simmer those grains for 45 minutes, no pre-soaking required.

I've got a whole bag of wheat berries and am excited to set the trend this winter. Below is a sweet dried fruit wheat berry salad similar to the one I had in D.C., but next up I'm trying this more savory wheat berry salad that incorporates loads of roasted root vegetables, because I just love to sit down with a rounded, one-bowl meal.Wheat Berry Salad with Dates and Red Onions
adapted from the kitchn
serves 6-8

I went with what I had in the cupboards, and substituted dates for dried figs in the original recipe. Apricots might also be nice. Since the salad is sweet with dried fruit and a sweet dressing, I also cut down on the agave nectar. And the oil was cut in half, because I hate oily salads.

1 1/2 cups wheat berries
1/4 cup rice vinegar
1/3 cup orange juice
1 tablespoon agave nectar
1/2 cup raisins
1/2 cup dates, chopped
1/2 medium red onion, chopped finely
3 large stalks celery, chopped finely
1/8 cup olive oil
1 tablespoon lemon zest
1 cup roasted, sliced almonds
handful fresh parsley or mint, chopped
1 teaspoon salt
black pepper, to taste

• In a saucepan, cover wheat berries with water and bring to a boil. Reduce heat, partially cover pan with a lid, and simmer on low for 45 minutes, or until wheat berries are soft but still chewy.
  
• Meanwhile, add rice vinegar and orange juice in a small saucepan on the stove, and heat until boiling. Turn off heat, and add dates and raisins to the liquid to soften and absorb some of the liquid.
• When the wheat berries are done cooking, drain and transfer to a large bowl.
  
• Into the large bowl, add the remaining ingredients along with the dried fruit and liquid in the saucepan. Mix thoroughly until all ingredients are combined.
  
• Serve warm or room temperature. Can be made up to three days in advance.