Unlike MANY blogs out there, I will not bore you with multiple paragraphs of useless, non-recipe information because it's ANNOYING and I won't do that to you. You're welcome :)
3 C water 1 C uncooked wheat berries 1/2 C minced shallots 1/4 C cranberry juice 3 T raspberry vinegar 2 T vegetable oil 1 T balsamic vinegar 2 t Dijon mustard 1/2 t salt 1/2 C coarsely copped dried cranberries 1/2 C coarsely copped dried cherries 1/2 C (2 oz) diced Gouda cheese, optional 1/3 C chopped green onions 1/3 C slivered almonds 1/4 C dried currants 1/4 t black pepper
Toast almonds by arranging on a baking sheet, bake at 375 until lightly browned (3-7 minutes) Watch the nuts in the oven closely. Once they start to toast, they burn quickly so be careful!
Combine water and wheat berries in a saucepan and bring to a boil. Cover, reduce heat, and simmer 1 hour. Drain, and rinse with cold water.
Combine shallots and next 6 ingredients in a large bowl (if you can let this stand a while, the flavors really meld!)
Add wheat berries, cranberries, and remaining ingredients to vinaigrette and toss to combine.
Serve, or let chill several hours before serving. As this dish sits in the fridge, the flavors mix and get better!
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