Wheatberry Salad with Cucumbers and Tomatoes

In place of wheatberries, use kamut, emmer, spelt kernals or pearled barley.
Ingredients:
1 cup(s) wheatberries - (soaked overnight)
3 cup(s) water
3 tablespoon(s) lemon juice
1/4 cup(s) rice wine vinegar
2 teaspoon(s) honey
1 small shallot - peeled and minced (Learn How)
1 cup(s) olive oil
1/4 cup(s) scallions - minced
1 cup(s) tomatoes - small diced
1 cup(s) cucumbers (English) - small diced
1/4 cup(s) dill - finely chopped
1 pinch salt and pepper - to taste
1 pinch red chile flakes (ground)

Steps:

-Soak the wheatberries overnight and then drain.

-Bring 3 cups of water to a boil in a medium saucepan and then add the wheatberries.

-Turn the heat down to low and cook until the grains are tender (approximately 30 min.); drain off excess water.

-Whisk the lemon juice, vinegar, honey and shallots together.

-Whisk in the olive oil and season to taste.

-Add the scallions, tomatoes and cucumbers to the vinaigrette.

-Toss the wheatberries with the other ingredients while they are still warm.

-Add the dill and check for seasoning.

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