Millet and Wheat Berry Salad

Ingredients

 * ½ cup uncooked wheat berries
 * 1¼ tsp. coarse salt
 * 1 cup uncooked millet
 * 1 cup walnuts, chopped (optional)
 * 1 small sweet potato, peeled and diced (about 1⅓ cups)
 * 6 scallions (white and light green parts), thinly sliced
 * 4 small stalks celery, diced
 * 1 medium cucumber, peeled, halved lengthwise, seeded and diced
 * 1 medium apple, cored and diced
 * Mustard-Dill Dressing
 * ¼ tsp freshly ground pepper

Directions

 * 1) In large saucepan, combine wheat berries and cold water to cover by 2 inches.
 * 2) Cover and let stand at least 6 hours or overnight.
 * 3) Drain wheat berries.
 * 4) In same saucepan, bring 4 cups fresh water to a boil.
 * 5) Add wheat berries and ¼ teaspoon salt and return to a boil.
 * 6) Reduce heat to low and simmer until tender, about 30 minutes.
 * 7) Drain, rinse under cold running water and drain well. Set aside.
 * 8) Meanwhile, in medium saucepan, bring 2 cups water to a boil.
 * 9) Add millet and ¼ teaspoon salt and return to a boil.
 * 10) Reduce heat to low, cover and simmer until tender, 25 to 30 minutes.
 * 11) Remove from heat and let stand, covered, 10 minutes.
 * 12) Place in large, shallow container, fluff with fork and spread out.
 * 13) Let stand until cool.
 * 14) While grains are cooking, if using walnuts, preheat oven to 350°F.
 * 15) Spread nuts on baking sheet and bake until toasted, about 10 minutes. Set aside.
 * 16) In small saucepan, bring 3 cups water to a boil.
 * 17) Add sweet potato and ¼ teaspoon salt and cook until potato is just tender, about 6 minutes.
 * 18) Drain, rinse under cold running water and drain well.
 * 19) In large bowl, combine wheat berries, millet, sweet potato, toasted walnuts, scallions, celery, cucumber and apple.
 * 20) Add Mustard-Dill Dressing  and toss gently but thoroughly to blend.
 * 21) Season with pepper and remaining ½ teaspoon salt.
 * 22) Cover and refrigerate at least 1 hour.
 * 23) Bring to room temperature before serving.