Recipe of the Month

Ingredients:

• 1 1/2 cups hard wheat berries
• 3/4 cup chopped walnuts
• 2 stalks celery, finely chopped
• 1/2 cup tart dried cherries, chopped
• 1 scallion, chopped
• 1/2 cup finely chopped parsley leaves
• 3 tablespoons olive oil
• 2 tablespoons lemon juice
• salt and pepper

Directions:

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

Recipe Source: Chef Ellie Krieger (and [prepared by Lisa Fligor in December's Cooking Club)