One cup wheat berries, rinsed
One cup pearl barley, rinsed
One cup millet seeds
Two teaspoons grated orange zest
Six scallions (white and light green parts only)
chopped
Half cup chopped fresh parsley
One third cup chopped fresh mint
One third cup dried tart cherries
One quarter cup fresh lemon juice
Half cup extra virgin olive oil
Freshly ground pepper and salt to taste
Two cups sliced fresh fruit or berries
In a large saucepan, bring 4 cups of lightly salted water to a boil. Add wheat berries and reduce heat to low, cover and simmer 30 minutes. Add barley, cover and simmer 20 more minutes.
In a medium skillet, toast millet over medium high heat, shaking the pan and stirring until the grains are darkened and pop (about 5 minutes).
After the wheat berry and barley mixture has cooked for 50 minutes, add the toasted millet, cover and simmer until all grains are tender and the water is absorbed (about 10-15 minutes). Remove from heat, fluff grains with fork, and let cool.
In a large bowl, combine the grains, zest, scallions, parsley, mint and dried cherries. Toss well.
In a small bowl, whisk the lemon juice and oil. Season to taste with salt and pepper. Pour over the grain mixture and toss. Fold in the fruit, cover, and refrigerate for at least one hour before serving.
This recipe serves 8 - 10.
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