Autumn Wheat Berry Salad

From: Forks Over Knives – The Cookbook

Serves 4

Ingredients:

2 1/2 cups wheat berries, soaked overnight

1/4 cup plus 2 tablespoons apple cider vinegar

1/4 cup brown rice syrup

2 celery stalks, thinly sliced

1/2 cup chopped green onion (white and green parts)

2 tablespoons minced tarragon

1 Bosc pear, cored and diced

1/2 cup fruit-sweetened dried cranberries

Salt and freshly ground black pepper to taste

Instructions:

Bring 5 cups water to a boil in a medium saucepan and add the wheat berries. Return to a boil over high heat, reduce the heat to medium, cover, and cook until the wheat berries are tender. (about 1 3/4 hours). Drain the excess water from the pan and rinse the berries until cool.

Combine all other ingredients in a large bowl.  Add the cooled wheat berries and mix well.

Chill for 1 hour before serving.