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This is a very nice salad, one that can be the starting point for some variations, but good as is. I cook my wheatberries in the rice cooker, as I don't have to watch the pot, and can let them sit there until they are nice and soft. I drained them, then stirred in the cherries - this helps them soften and hydrate a bit. I also made a vinaigrette and poured that over right away, as I like it to be absorbed a bit. I then let it cook before adding the celery, scallions, walnuts, etc., as you want those to stay crisp. I think it would be great with some chopped fresh herbs, a bit more celery. This is a great side dish, but I liked it as my entree for lunch.