Summer Wheatberry Salad - cooking recipe

Ingredients

1 cup soft wheatberries (any health food or natural food store will have them)
6 cups water (or vegetable stock)
1/2 teaspoon kosher salt
1 bay leaf
1/2 cup chopped artichoke heart
1/2 cup quartered cherry tomatoes
1/4 cup diced roasted red pepper
2 tablespoons capers, rinsed and chopped
3 tablespoons sliced scallions
1/4 cup toasted sliced almonds
2 tablespoons chopped fresh basil or 2 tablespoons cilantro
VINAIGRETTE
1 teaspoon finely minced garlic
2 tablespoons fresh lime juice (don't use bottled)
1 tablespoon white wine vinegar
1/4 cup extra virgin olive oil
salt and pepper
4 ounces mixed fresh greens

Preparation

In a saucepan with a well-fitted lid, put the the wheatberries, water, salt and bayleaf.
Bring to a boil and then simmer, partially covered until the wheateberries are pleasantly chewy, which may take an hour to an hour and a half.
Remove the pan from the heat, discard the bayleaf, let the berries cool in the liquid.
When cool, drain and put the wheatberries in a large bowl.
Add the remaining salad ingredients.
Make the vinaigrette by whisking all the ingredients together.
Toss with the salad.
Let sit for about 30 minutes at room temperature.
To serve, arrange a handful of greens on each plate and top with a generous portion of the salad.