The Community Chorus I belong to had a potluck after our concert Saturday to feed our mainland guests before they went back on the water taxi. This salad made by one of our altos, Carol Pierson, was so good that the people around our table were picking through it trying to figure what was in it. It was chewy and flavorful and I thought, I’ll just call Carol up and get the recipe. Turns out she got it from her sister-in-law, and varies it as needed.

One of the things Carol likes about it is that, since it keeps well and needs to be chilled for a while anyway, you can double the recipe and make it ahead if company is coming. It would be fine for lunches or a side for dinner. It would be good for a picnic. Plus it is so doggone wholesome.

Not everyone will be familiar with wheat berries. In large grocery stores you want to look in the natural foods section for the words “whole-grain wheat.” In cooperative or natural food stores you might be able to buy it as a bulk item.

There is a fair amount of chopping and fussing going on here, but you can do that while the wheat berries are cooking. Carol prefers smoked Gouda cheese over plain, and uses a lot of the green part of the scallions. Dried cranberries are wonderful but if you are fresh out, use raisins.

Wheat Berry Salad

Makes 4 servings.

3 cups water

1 cup uncooked wheat berries

1/2 cup minced shallots (2-3 large ones)

1/4 cup cranberry or orange juice

3 tablespoons vinegar (flavored if you have it)

1 tablespoon balsamic vinegar (optional)

2 tablespoons vegetable oil

2 teaspoons Dijon-style mustard

1/2 teaspoon salt

1/2 cup coarsely chopped dried cranberries

1/2 cup or 2 ounces diced Gouda cheese

4-5 scallions sliced

1/3 cup toasted slivered almonds

1/4 cup dried currants

1/4 teaspoon pepper

Combine water and wheat berries in a heavy saucepan and bring to a boil. Reduce heat, cover, and simmer until water is absorbed and berries are tender. While they are cooking, whisk together in a large bowl the shallots, juice, vinegars, oil, mustard and salt. Let stand. Chop cranberries, dice cheese, slice scallions, toast the almonds, measure out the currants. Set aside. As soon as the wheat berries are done, rinse them in cold water and add to the bowl, then add all the rest of the ingredients, toss, cover and let stand four hours or even overnight.