Rye Berry Salad

3 cups water
1 cup uncooked rye berries or wheat berries
1 cup hot water
3 tablespoons dried currants
1 1/2 cups finely chopped celery
1/4 cup chopped fresh parsley
3/4 teaspoon salt, divided
1/4 teaspoon freshly ground black pepper
1/4 cup finely chopped shallots
1 tablespoon grated orange rind
1 tablespoon fresh orange juice
2 teaspoons Champagne vinegar or white wine vinegar
2 tablespoons olive oil

Recipe Directions
Combine 3 cups water and rye berries in a saucepan; bring to a boil. Cover, reduce heat, and simmer 1 hour. Drain.
Combine 1 cup hot water and currants in a small bowl; let stand 30 minutes. Drain well.

Combine rye berries, currants, celery, parsley, 1/2 teaspoon salt, and pepper.

Combine 1/4 teaspoon salt, shallots, rind, juice, and vinegar in a small bowl, stirring well. Let stand 5 minutes. Stir in oil with a whisk. Pour shallot mixture over rye mixture; toss well to coat.

Yield: 6 servings