Wheat Berry Salad with Currants

I have had this post in my "drafts" folder for a week or so now, and I apologize.  After we received currants last week and wheat berries a couple weeks before, I remembered a recipe I previously posted for a Wheat Berry Salad a friend gave to me.  I'm waiting for a chance to go buy peaches and sunflower seeds--and as soon as I do I will cook up this salad, take photos, and add the pictures to this post.  In the meantime, please enjoy this recipe if you find yourself with currants and wheat berries and are looking for a way to use them.  Sounds so good!

Wheat Berry Salad

(Recipe compliments of one of my best friends.  This would be a great addition to a green lettuce salad.)

Ingredients
1.5 c. wheat berries

Seasalt

4-5 scallions, chopped

1 c. chopped peaches (substitute apples in the Fall/Winter)

1/2 c. currants

1/4 c. toasted sunflower seeds

Juice of 1 lime

3 tbs. sesame oil

Preparation

Cook wheat berries, then in large bowl, combine cooked berries with scallions, apples, currants, and toasted sunflower seeds.  Toss with lime juice, toasted sesame oil, and pinch of salt.  Serve room temperature or chilled.

Cooking Wheat Berries

(These directions are for 3/4 c. wheat berries.)

Place wheat berries in heavy medium saucepan.  Add enough cold water to saucepan to cover wheat berries by 3 inches.  Let stand overnight.  Drain.

Bring 4 c. water, wheat berries and 3/4 tsp. salt to boil in same saucepan.  Reduce heat, cover and simmer until wheat berries are tender but still slightly firm to bite, about 1 hour.  Drain.