Wheat Berry Cranberry Salad

Wheat berries are a new grain for me, and I am simply loving them!  My mom and I found them a small organic store in Remus, MI a few months ago.  I had been reading a lot of articles about different grain options.  For myself as the home chef to my family I really do like to try to get everyone to try new things.  My family is my test group I guess, and mostly good sports about it.
One of the big things I found out about this particular grain as well as many of the grains out there that are not traditionally stocked at your local supermarket is that they are full of fiber.  Unlike many of the grains the US has grown up on; many of the organic grains have a ton of health benefits we have been missing out on.

One of the many things I enjoy about wheat berries it that they are very hearty once cooked.  I actually feel full after I eat them which is what we all want after we eat isn't it?  To felt full, but not over stuffed in a nauseating sort of way.
Nutritious, heart healthy and delicious; wheat berries come together in this recipe with tart cranberries and pine nuts to make a salad perfect for a side dish or main course served with salmon or chicken on top.

Wheat Berry Cranberry Salad

Ingredients:

1 cup wheat berries
3 cups water
1 tsp turmeric
1 tsp chili powder
Salt and pepper
3 TB pine nuts; toasted
1/2 cup mandarin oranges
5oz dried cranberries
1 TB balsamic vinegar
1 TB olive oil

To cook wheat berries start with a medium sauce pan set on high heat with no oil or butter added. Add 1 cup wheat berries to this dry pan. Toast berries; stirring every few seconds for 1 minute. Add 3 cups cold water.  The water will sputter and boil up a bit immediately.  To this add turmeric, chili powder, salt and pepper.  Cover and let simmer on medium for approx. 45min or until all water is absorbed. While berries are cooking in a medium bowl mix together remaining ingredients.  Once your wheat berries are cooked add to cranberry mixture. Mix and refrigerate for 4 hours or until cool.