|1/3||cup grapeseed oil|
|Grated rind and juice of 1 orange|
|1||tablespoon lemon juice|
|1||tablespoon chopped fresh thyme|
|1||clove garlic, finely chopped|
2. Cover tightly and shake well.
|1||cup whole wheat berries|
|3||cups coarsely chopped fresh spinach or shredded greens|
|1||red onion, thinly sliced|
|1||cup pine nuts or sunflower seeds, toasted in a dry pan|
|1/2||cup coarsely chopped dried cherries or apricots|
2. Drain and rinse the berries. In a saucepan over medium-high heat, bring 2 1/2 cups water and the salt to a boil. Add the berries, cover with a lid, and simmer gently for 1 hour or until the berries are chewy-tender and most of the liquid (or all of it) is absorbed. Remove from the heat and let stand, covered, for 5 minutes. Fluff with a fork.
3. Tip the berries into a large bowl.
4. Add the spinach or other greens, carrot, onion, pine nuts or sunflower seeds, and cherries or apricots. Toss well. Add the dressing and toss again. Taste for seasoning and add more salt, if you like. Serve hot or at room temperature. Adapted from “The Vegan Cook’s Bible’’