Warm Wheat Berry Salad with Arugula and Dried Cherries

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Serves 6

Cooking Time 10 to 11 hours on Low or 7 to 8 hours on High

Slow Cooker Size 5½ to 7 Quarts

WHY THIS RECIPE WORKS: Because wheat berries, which are whole, husked wheat kernels, remain firm and distinct when cooked, they work especially well in salads, and they have a nutty flavor that pairs nicely with many ingredients. We thought the slow cooker would be the perfect vessel to prepare our wheat berries; because they are so hearty, they tend to require a lengthy simmer to become tender and chewy. Cooking our wheat berries in a large amount of water, much as we would cook pasta, worked best. Minced garlic and thyme, added right to the slow cooker, provided an aromatic backbone. A bit of salt boosted the flavor of the grains as well, but because salt affects the wheat berries’ ability to absorb water, we had to be careful not to use more than ½ teaspoon or we ended up with hard, crunchy grains. Once the wheat berries were tender, we drained them and dressed them with a simple red wine vinaigrette. Baby arugula and dried cherries rounded out our salad and contributed bitter and sweet-tart notes. Crumbled goat cheese provided a creamy, tangy counterpoint to the nutty, chewy wheat berries. See the sidebar that follows the recipe.

5	cups water
1½	cups wheat berries
1	tablespoon minced garlic
½	teaspoon dried thyme
	Salt and pepper
3	tablespoons extra-virgin olive oil
3	tablespoons red wine vinegar
	Pinch sugar
4	ounces (4 cups) baby arugula
½	cup dried cherries
1	cup crumbled goat cheese

1. Combine water, wheat berries, garlic, thyme, and ½ teaspoon salt in slow cooker. Cover and cook until wheat berries are tender, 10 to 11 hours on low or 7 to 8 hours on high.

2. Drain wheat berries and return to now-empty slow cooker. Whisk oil, vinegar, sugar, and ¼ teaspoon salt together in bowl; stir into wheat berries. Stir in arugula and cherries and season with salt and pepper to taste. Sprinkle with goat cheese and serve.