---begin-tinykitchen---
Title: Mediterranean Wheat Berry Salad

1 C whole soft winter wheat berries, kamut, or spelt, soaked overnight in water to cover
2 - medium tomatoes, seeded and chopped
1 - medium red bell pepper, chopped
1 - medium green bell pepper, chopped
1 C thawed frozen baby green peas
1 - bunch scallions, thinly slice
1/2 C pitted kalamata olives, chopped
1/2 C drained marinated quartered artichoke hearts, thinly sliced lengthwise
1/2 C fresh parsley, finely chopped
2 T drained capers
2 - cloves garlic, minced
0 - salt and pepper to taste
1/4 C olive oil
2 T lemon juice
2 T white wine vinegar

Drain the wheat berries. In a large saucepan, bring the drained wheat berries and enough salted water to cover by 2 inches to a boil over high heat. Reduce the heat, cover, and simmer 1 1/2 to 2 hours, or until the wheat berries are cooked through but still chewy. Drain well and set aside to cool.

Place the wheat berries, tomatoes, bell peppers, peas, scallions, olives, artichokes, parsley, capers, garlic, salt, and pepper in a large salad bowl. Toss well to combine.

In a small bowl, whisk together the oil, lemon juice, and vinegar. Add to the salad bowl, tossing well to combine. Season with additional salt and pepper as necessary. Serve chilled.

From Mediterranean Vegan Kitchen
---end-tinykitchen---