This recipe is adapted from The Whole Foods Market Cookbook and is quite good. Be sure to plan the time to pre-soak the wheat berries before you cook, and use a sweet-tart apple. I used Pink Lady apples, but Granny Smith or Gala will do nicely. Once soaked, this takes less time than you think to make, because all the chopping can be done while the water is heating up and the berries are cooking. This recipe serves six.
2 cups wheat berries
7 cups water
1 cup chopped unsalted almonds
2 medium apples, cored and chopped
1 cup chopped dried apricots
1/3 cup chopped fresh parsley or cilantro
1/4 cup apple cider vinegar
1/4 cup apple juice
1/2 teaspoon freshly ground pepper
1/2 teaspoon freshly ground nutmeg
1/2 teaspoon cinnamon
1/3 cup extra-virgin olive oil
1/8 cup lemon juice
Cover the wheat berries in water that covers by two inches and soak for 6 to 8 hours or more in the refrigerator. Drain the water and set aside the wheat berries. In a large stockpot or Dutch oven bring the water to boil. Add the wheat berries and let them simmer, uncovered, for 50 minutes. They will have a firm, chewy texture. Drain the water and set aside the wheat berries to cool.
Transfer the wheat berries to an extra-large salad bowl and add the other ingredients. Mix everything thoroughly and serve. The lemon will prevent the apples from discoloring, so this can be covered, refrigerated, and served the next day.
If you've forgotten to pre-soak the wheat berries, they can be cooked in about the same amount of time in a pressure cooker if they haven't been soaked.