Northport Wheat Berry Cherry Salad

Fresh cherries can be found everywhere at roadside farm stands and markets in Northern Michigan. Most grocers also stock dried cherries that keep very well in the pantry. I like to keep a supply of them on hand. They are a delicious addition to this Wheat Berry Salad. You do not have to soak the wheat berries overnight as some cookbooks say. Just put them in a big pot, cover with plenty of water and cook until tender. The wild rice cooks separately for about 45 minutes. You can easily prepare the wild rice and the wheat berries ahead of time. When combined with this dressing, the wheat berries, hazelnuts, wild rice and cherries are amazingly good. Serve it with some Butter Crunch lettuce or fresh baby spinach.

Ingredients:

1 cup wheat berries
1/2 cup raw wild rice
2/3 cup toasted chopped hazelnuts
1 cup chopped dried Michigan cherries
1/2 cup roughly chopped fresh parsley
1/2 cup roughly chopped green onions

Dressing:

3 tbs fresh lemon or lime juice
1 tbs honey
1 tbs dijon mustard
1 tsp sea salt
1/2 tsp freshly ground black pepper

Directions:

Boil the wheat berries in 6 cups of water for about 50 to 60 minutes, or until tender. Add more water as necessary to keep wheat berries covered during cooking. Drain excess water when done.

In another pot, boil 2 cups of water. Add the wild rice and simmer covered for about 45 minutes, or until the rice begins to split. It is better if slightly undercooked. Drain excess water when done.

Combine the cooked wheat berries and wild rice in a large bowl.  Combine the lime juice, honey, mustard, salt, and pepper to make the dressing. Add the dressing  and mix thoroughly.  Next add the chopped dried cherries, toasted chopped hazelnuts, parsley, and green onions and combine well.  Serve on leaves of butter crunch lettuce or fresh baby spinach leaves.