1/2 cup uncooked wheat berries, cooked according to package directions (makes 1 1/2 cup cooked)
1 Tbsp hazelnut oil
1 Tbsp fresh orange juice
1 tsp fresh lime juice
1 tsp fresh lemon juice
2 tsp honey
1/4 cup finely chopped orange pieces
2 Tbsp finely chopped celery
2 Tbsp finely chopped red onion
1/2 cup dried cranberries
1/4 cup sliced almonds
1/2 to 3/4 cup butternut squash, cut into 1/2 inch cubes and roasted till done (great use for leftover squash)
Place cooked wheat berries in medium mixing bowl. In a small mixing bowl, combine the hazelnut oil, orange juice, lime juice, lemon juice, and honey; whisk till blended. Toss dressing with wheat berries. Stir in remaining ingredients and blend well. Serve cold or at room temperature. Tastes better the next day.

1/2 cup barley
1/2 cup winter wheat berries
1/2 cup brown rice or wild rice
1/2 cup basmati rice
1/2 cup couscous
Salt and pepper
1 spanish onion, small dice
1 to 2 carrots, small dice
1 bulb fennel, small dice
2 cloves garlic, minced
4 sprigs fresh thyme
1/3 cup toasted pine nuts
1/3 cup toasted pumpkin seeds
1 tablespoon butter
For Sauce:
1/2 cup vegetable stock
1/2 cup white wine
1/2 cup heavy cream
8 ounces goat’s feta (or sheep’s milk)
Salt and pepper
1 tablespoon fresh thyme

Separately rinse the grains, then cook barley, wheat berries and rices, each in a separate pot, starting in clean, cold water with aromatic herbs in each. Just prior to each grain becoming tender, season with salt and pepper.

When just fully cooked pour any excess water from each pot and spread grains out on a shallow baking pan and cool quickly.

Season and steep couscous in an equal volume of cold water or even better a combination of orange juice and water. Allow to rehydrate then rub grains between your hands to fluff them.

Heat butter in large saute pan (preferably nonstick), and saute vegetables and garlic until tender.

Season, add thyme, nuts and all the prepared grains and saute them together.

Adjust seasoning.

Meanwhile reduce vegetable stock and wine by 2/3. Add cream and bring to boil, reduce slightly. Add cheese and melt to thicken. Season and add thyme.

Season (you may not need any salt depending on the feta you are using, but freshly cracked pepper in the sauce is a must).

Shape the hot grains in a timbale mold. Pour the sauce around. Accompany with a saute of asparagus spears (start with approximately 1 pound, trimmed and blanched) and mixed wild mushrooms (again, start with a scant pound, trimmed and cut into different shapes).

Garnish with herb sprigs.

Salad:
1 pound barley
Salt
1/2 pound rye berries
1/2 pound wheat berries
1 cup pitted, halved kalamata olives
1 cup crumbled feta cheese
1 cup 1/4-inch diced cucumber
1 cup 1/4-inch diced tomato
1/2 cup 1/4-inch diced red onion
1/2 cup chopped parsley leaves
1/2 cup chopped dillDressing:
1/4 cup cider vinegar
1/4 cup minced dill
4 cloves garlic, minced
3/4 cup olive oil
Salt and pepper

Make the salad: Bring a large pot of water to a boil. Add the barley and cook for 15 minutes. Using a sieve, remove barley from the water and transfer to a bowl.Bring the water back to a boil and salt, to taste. Add the barley and rye and wheat berries and cook, stirring occasionally, until tender, about 30 to 40 minutes. Drain, transfer to a bowl, and cool.

When cool, combine with the remaining ingredients.

Meanwhile, make the Dressing: Whisk together the vinegar, dill, and garlic. While whisking, drizzle in the oil to make a smooth dressing. Season with salt and pepper, to taste.

Toss the salad with the dressing and serve.

1/3 cup wheat berries
1 teaspoon canola oil
1/4 teaspoon salt
3/4 cup red lentils, rinsed in a strainer
3/4 cup basmati or jasmine rice, rinsed in a strainer

The dressing:
1/4 cup lemon juice
2 large garlic cloves, put through a press or minced
1/4 teaspoon salt
Generous seasoning freshly ground pepper
1/3 cup olive oil
1 carrot, minced
1 red bell pepper, very finely diced
1/2 cup minced fresh parsley

Soak the wheat berries overnight, or, as an alternative, place them in a saucepan half filled with water and boil them for 2 minutes, then remove them from the heat and let sit 1 hour. In either case, drain them, then refill the saucepan halfway with water and cook the wheat berries, partially covered, for 1 hour. When done, the wheat berries will be tender but slightly crunchy. Drain them thoroughly and let them cool.

Bring 2 cups of water, the canola oil, and salt to a boil in a mediumsize saucepan. Stir in the lentils and rice and reduce the heat to low. Cover the pan and cook for 17 minutes, or until all the liquid is absorbed. Do not stir the mixture at all while it is cooking. Carefully spoon the mixture into a large bowl and let cool to room temperature.

Meanwhile combine the dressing ingredients in a jar with a tightfitting lid and shake vigorously. Set aside.

When the rice mixture is completely cooled, use a large spoon to break up any clumps that have formed. Carefully stir in the wheat berries, carrot, red pepper, and parsley. Pour the dressing on the salad and toss. Let marinate at least 20 minutes before serving. (Note The rice greedily soaks up the dressing, so if you want to make this salad 2 to 24 hours in advance, pour on only half the dressing at first, then add the remainder about 20 minutes before serving.)

2 cups wheat berries
4 cups water
2 tablespoons salt

Place all ingredients into a pressure cooker and cook on high heat until hissing begins and pressure rises. Lower heat to maintain hissing and cook for 45 minutes.

2 teaspoons olive oil
1 1/2 cups onion, chopped
1/2 teaspoon salt
5 cloves garlic, minced
1 tablespoon butter
1 pound mushrooms, sliced
1 tablespoon soy sauce
1/4 cup red wine
1/4 cup chicken broth
1 1/2 cups cooked wheat berries
1 1/2 cups leftover, cooked rice
1/2 teaspoon fresh thyme leaves, chopped
1 teaspoon fresh rosemary leaves, chopped
1 teaspoon lemon zest, finely chopped
Pepper and additional salt

Heat olive oil in large saute pan over low heat. Add onions and salt and sweat until soft, about 10 minutes. Add garlic and continue cooking for 5 minutes. Add butter to pan and melt. Add mushrooms, and soy sauce, increase heat to medium and continue cooking for 5 to 10 minutes, until mushrooms release their liquid. Add wine and chicken broth and simmer 5 minutes, until wine begins to evaporate. Add wheat berries, rice, thyme, rosemary, and lemon rind to heat through. Adjust seasoning, to taste.

1/2 cup uncooked wheat berries (hard winter wheat)
1 1/2 teaspoons salt, divided
2 pounds carrots, chopped
1/2 cup fresh lemon juice
2 teaspoons ground cumin
2 teaspoons paprika
1/4 teaspoon ground red pepper
2 garlic cloves, minced
1/3 cup golden raisins
2 tablespoons extravirgin olive oil
3 tablespoons chopped fresh parsley
2 tablespoons chopped fresh cilantro

Serves 8

1 cup whole wheat berries (7 ounces)
3 cups water
1 large tomato–peeled, seeded and chopped
3 chipotle chiles in adobo sauce, seeded and chopped, plus 1 tablespoon of the sauce
1/2 cup tomato paste
2 tablespoons fresh lemon juice
2 teaspoons honey
1 large garlic clove, minced
1/2 teaspoon cinnamon
1/4 teaspoon ground cumin
3 tablespoons plus 1 teaspoon extra-virgin olive oil
Salt and freshly ground pepper
One 2-pound sirloin steak
2 teaspoons white wine vinegar
16 cherry tomatoes, halved (1/2 pound)
1 medium cucumber–peeled, seeded and cut into 1-inch dice
2 tablespoons coarsely chopped flat-leaf parsley

Recipe Directions
1. In a medium saucepan, combine the wheat berries with the water and bring to a boil. Cover and simmer over low heat until the wheat berries are tender but still chewy, about 2 hours.. Drain and let cool to room temperature.
2. Meanwhile, in a mini food processor, puree the chopped tomato with the chipotles and adobo sauce. Transfer to a medium bowl. Stir in the tomato paste, lemon juice, honey, garlic, cinnamon and cumin. Add 3 tablespoons of the olive oil; season with salt and pepper.

3. Put the steak in a shallow dish and coat with 1/4 cup of the tomato-chipotle sauce. Stir the wheat berries into the remaining sauce and season with salt. Cover and refrigerate the steak and wheat berries overnight.

4. Light a grill or preheat a grill pan. Bring the steak and wheat berries to room temperature. Oil the grill and cook the steak over a medium-hot fire for about 4 minutes per side, or until lightly charred on both sides and medium rare within. Transfer the steak to a cutting board and let rest for 5 minutes.

5. In a medium bowl, mix the vinegar with the remaining 1 teaspoon of olive oil. Add the cherry tomatoes, cucumber and parsley, season with salt and pepper and toss well. Slice the steak 1/4 inch thick and serve with the wheat berries and the tomato salad.

Make Ahead: The tomato-chipotle sauce and the wheat berry salad can be refrigerated for up to 3 days.

Yield: 4

3/4 cup wheat berries
3/4 cup long-grain brown rice
1 jar (6 oz.) marinated artichoke hearts
6 tablespoons balsamic or red wine vinegar
2 tablespoons olive oil
2 teaspoons Dijon mustard
1 teaspoon dried oregano
2 Roma tomatoes (1/2 lb. total), rinsed, cored, and cut into 1/2-inch cubes
1 cucumber (3/4 lb.), rinsed and cut into 1/2-inch cubes
3/4 cup thinly sliced green onions
1/2 cup crumbled feta cheese
1/3 cup calamata olives, pitted and halved
1/3 cup chopped fresh mint leaves
1/4 cup chopped parsley
Salt and pepper

Recipe Directions
1. In a 3- to 4-quart pan, combine wheat berries, rice, and 6 cups water. Bring to a boil over high heat. Cover and simmer until grains are tender to bite, 30 to 35 minutes. Drain. Pour into a large bowl.
2. Drain artichoke marinade into bowl with grains. Coarsely chop artichokes and add to bowl along with vinegar, oil, mustard, and oregano. Mix well and let stand until cool, about 20 minutes.

3. Add tomatoes, cucumber, onions, cheese, olives, mint, and parsley; mix well. Add salt and pepper to taste.

Yield: Makes 9 servings

3 cups water
3/4 cup uncooked wheat berries
1 package dry yeast (about 2 1/4 teaspoons)
1 cup 2% reduced-fat milk
2 tablespoons dark honey (such as buckwheat)
2 1/2 teaspoons salt
3 cups bread flour, divided
2 cups whole wheat flour
1 cup amaranth flour
Cooking spray
2 tablespoons bread flour
2 tablespoons wheat bran

Recipe Directions
Combine water and wheat berries in a saucepan; bring to a boil. Cover, reduce heat, and simmer 1 hour or until tender. Drain wheat in a colander over a bowl, reserving 1 cup cooking liquid; set wheat berries aside.
Let reserved cooking liquid stand until warm (100° to 110°). Stir yeast into cooking liquid.

Combine milk, honey, and salt in a small, heavy saucepan, stirring with a whisk until honey and salt dissolve. Heat milk mixture over medium heat until warm (100° to 110°). Add milk mixture to yeast mixture, stirring with a whisk; let stand 5 minutes.

Lightly spoon 3 cups bread flour, whole wheat flour, and amaranth flour into dry measuring cups; level with a knife. Stir 2 1/2 cups bread flour, whole wheat flour, and amaranth flour into yeast mixture.

Turn dough out onto a floured surface. Knead until smooth and elastic (about 10 minutes); add up to 1/2 cup bread flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel tacky).

Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in size. (Press two fingers into dough. If indentation remains, the dough has risen enough.)

Punch dough down; cover and let rest 5 minutes. Coat two 9 x 5-inch loaf pans with cooking spray; dust each with 1 tablespoon bread flour.

Divide dough in half. Working with 1 portion at a time (cover remaining dough to keep from drying), knead half of wheat berries into dough; place dough in prepared pan. Sprinkle dough with 1 tablespoon wheat bran. Repeat procedure with remaining dough, wheat berries, and wheat bran. Cover and let rise 45 minutes or until doubled in size.

Preheat oven to 375°.

Bake at 375° for 45 minutes or until golden. Cool loaves in pans 10 minutes on a wire rack; remove from pans. Cool completely on wire rack.

Yield: 18 servings (serving size: 1 slice)