California Avocado and Wheatberry Salad

Description
Wheat berries are the whole, unrefined grain of wheat. They retain all their original goodness, including B vitamins, antioxidants, and fiber. Total calories are a bargain for the healthy advantages this versatile dish provides.

Ingredients

 * 2 cups wheat berries
 * 4 cups water
 * 1 tsp dried thyme
 * 1 tsp dried basil
 * 1 tsp salt
 * 2 sun-dried tomatoes
 * 1 avocado, peeled and pit removed, diced
 * juice of 1 lemon
 * 1 small red pepper, finely diced
 * ½ cup red onion, finely chopped
 * 1 basket cherry tomatoes, quartered
 * ¼ cup fresh chopped herbs: parsley, basil, chives
 * 1 tbsp extra virgin olive oil
 * 1 tsp balsamic vinegar
 * 1 tsp salt

Directions

 * 1) Wash the dried wheat berries and soak them overnight in the water.
 * 2) When ready to cook, add the dried herbs, 1 teaspoon salt, and the sun-dried tomatoes.
 * 3) water should cover the grains with about ½" on top.
 * 4) Bring to the boil, then reduce heat to very low and simmer, covered, 45 minutes or until tender.
 * 5) Set aside to cool.
 * 6) Drain off any extra liquid (save to use in soup stock).
 * 7) Put cooked wheat berries in a bowl.
 * 8) Chop the sun-dried tomato finely and add back to the wheat berries.
 * 9) Add the olive oil, vinegar, crushed garlic, and salt.
 * 10) Mix thoroughly.
 * 11) (up to this point, the salad can be prepared ahead and held in the refrigerator for 1–2 days).
 * 12) Add the red pepper, onion, and tomato.
 * 13) Toss and add the fresh herbs.
 * 14) Toss the avocado dice in the lemon juice.
 * 15) Add to the salad and mix in gently.