I have a sweet tooth and when I came across this Wheatberry Salad recipe in Clean Food by Terry Walters I had to share it! If you have a gluten allergy or have a sensitive stomach (grains can be tough to digest) use wild rice instead of wheatberries.
1 1/2 cups wheatberries
4-5 scallions, chopped
1 cup chopped peaches
1/2 cup currants
1/2 cup toasted sunflower seeds
Juice of 1 lime
3 tablespoons toasted sesame oil
Rinse wheatberries, soak in bowl with enough water to cover for at least one hour, then drain. In a large pot bring 3 1/4 cups water to boil. Add wheatberries and pinch of salt, reduce heat, cover and simmer until all water is absorbed (35-45 minutes). Set aside to cool, then fluff with fork.
In large bowl, combine cooked wheatberries with scallions, peaches, currants and toasted sunflower seeds. Toss with lime juice, toasted sesame oil and pinch of salt. Serve at room temperature or chilled.