When I think about healthy food that's completely delicious, without any compromise in flavor, this is one of the recipes that comes to my mind. I've been making this salad, and its variations, for about five years and it never ceases to amaze me that something so good is so good for me. I keep the base ingredients of wheatberries and wild rice the same but vary other ingredients based on season. In autumn, this salad plays beautifully with one of my favorite seasonal veggies, roasted butternut squash.
1/2 Cup wheatberries
1/4 Cup wild rice
2 1/2 Cups water
1/4 Cup Feta cheese, crumbled
1/4 Cup walnuts, chopped
2 Tablespoons chives, chopped
1/2 lb. Butternut squash, cut into bite size pieces
2 Tablespoons olive oil, divided
1 Teaspoon lemon juice
Salt & pepper to taste
Place the wheatberries, wild rice and water in a pot and bring to a boil. Cover and reduce the heat to low. Cook for approximately 1 hour or until all the water has been absorbed and the grains are tender. Allow to cool.