Rinse wheat berries. Place in a bowl and cover with cold water. Soak overnight at cool room temperature. Drain well.
Transfer to a medium saucepan. Cover with water to reach 1/2-inch above berries. Bring to a boil over medium heat. Cover and reduce to simmer. Cook 1 hour or until wheat berries are tender and slightly chewy. Drain. Cool slightly.
When wheat is room temperature, stir in the olives, scallions, red bell pepper, parsley .
Whisk together the lemon juice and olive oil . Season to taste with salt and pepper. Pour over the wheat berry mixture and fluff up with a fork. Serve at room temperature.
Contributor: Elinoar Moore
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