Wheat Berry Salad with Cranberries and Walnuts

1 cup dry wheat berries
3 cups water
sea salt

1/4 cup olive oil
1/4 cup balsamic vinegar
2 Tablespoons lemon juice(bottled is fine)
ground pepper
1/c cup dried cranberries
1 Tablespoon dried parsley
1 cup chopped walnuts

Directions
1.  Rinse wheat berries and drain.  Check for stones.
2.  Put wheat in pot with water and a pinch of salt.
3.  Bring to a boil.
4.  Reduce heat to low and simmer for 40 minutes.
5.  Drain and set aside.

While wheat berries are cooking you can work on the rest of the recipe.
1.  Mix together oil, vinegar, lemon juice, salt and a pinch of pepper.
2.  Add the cranberries, parsley and walnuts.
3.  Add the wheat berries to the mixture and combine well.
4.  Serve immediately or refrigerate for up to 3 days.
5.  Serves 6.  Enjoy!

Recipe from YogaJournal magazine Marcdh 2012.  I modified the recipe.  I added the walnuts and excluded 1/4 cup chopped chives.  They also called for 1/4 cup chopped fresh parsley but I did not have that so I substituted dried parsley.